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Temp probe placement in Brisket

NU2BBQNU2BBQ Posts: 98
edited 4:16PM in EggHead Forum
Should the temp probe be placed in the flat or point of a Brisket?

Comments

  • texasAUtigertexasAUtiger Posts: 154
    Flat. Ignore the readings in the point, it is all insulated in fat and will be fine whenever you decide to take it off.
  • NU2BBQNU2BBQ Posts: 98
    I thank you.

    Have an eggcellant weekend.
  • Car Wash MikeCar Wash Mike Posts: 11,244
    Flat.

    Mike
  • thirdeyethirdeye Posts: 7,428
    Here is a link to a brisket thread from yesterday. I posted a picture that shows probe placement

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=896823&catid=1
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • Car Wash MikeCar Wash Mike Posts: 11,244
    Hey Wayne, check your e-mail.
    Thx
    Mike
  • NU2BBQNU2BBQ Posts: 98
    Thanks Thirdeye that helped. So 8 hrs into a 14 lb brisket cook and the temp is 166. I was figuring this beast would go 21 to 28 hrs at 1.5-2 hr/lb. Is this normal in that this temp will now hold for hours like a butt does?
  • thirdeyethirdeye Posts: 7,428
    Yep, briskets have a temperature stall too.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • NU2BBQNU2BBQ Posts: 98
    Better late than never. The brisket was done 6AN Sunday morning, 18.25 hr cook. Way too early for my guests but I wrapped it in several layers of foil and a towel to rest in the microwave (it's small and insulated), I reheated it (still wrapped in foil) around 2 until it got up to 195 and when I sliced it the juices flowed, the knife slid thru like butter, my daughter came in to see how it was coming, she grabbed a piece and felt like she was in heaven. It was a success, we just finished supper with leftovers and they were just as good if not better. Thanks for the help and info. No pics, too busy with guests and eating. :)
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