Brisket Troubles

TxTech25 · February 2015

I am having some brisket trouble. Bought a full packer trimmed it up put it in the smoker at 6pm yesterday (at about 230 degrees on the pit). Had the probe in the thickest part of the point (mistake #1 I guess) I just checked it because the temp hit 190. A thicker part of the flat is at 170 still. Did I miss the safe window? I know that the outside has to be 140+ in the first 5 hours, but what about the middle? I am going to be so frustrated cause it smells great. Any help would be appreciated.

TN_Sister_State · February 2015

I pull my brisket when internal temp hits 203 in the point(thick part) then I stuff in a cooler wrapped in blankets to rest for a couple hours up to three hours. I think you will be fine. Let her ride.

theyolksonyou · February 2015

You're good keep rockin till the thickest part of the flat probes like buttah

TN_Sister_State · February 2015

theyolksonyou said:
You're good keep rockin till the thickest part of the flat probes like buttah

What he said......

booksw · February 2015

buttah but make sure the probe is in the flat- the point will get to buttah before the flat (learned the hard way)

TxTech25 · February 2015

Thanks everyone. I will let it rock!

NPHuskerFL · February 2015

As others have already eluded to....always check at the thickest part of the flat as far as your probe is concerned. When checking for buttuh check multiple spots in the point. Enjoy.

Tinyfish · February 2015

Delicious food awaits you.

TxTech25 · February 2015

Finished product. Was the best I have ever done. Now I just need to figure out how to keep the little part of the flat from drying out. I will wrap the tip in foil next time. I only cut 10 or so pieces off the flat and left the rest alone. I am taking it to my in laws this weekend. I am not sure of the best way to reheat it, bbut I will figure it out. Didn't get the best smoke ring but I am not upset about that as food is to eat, not look at.

Brisket Troubles

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