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Brisket question??

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92Egghead
92Egghead Posts: 13
edited September 2012 in EggHead Forum
Brisket has been on the egg since last night at midnight. Internal temp is 192 in the flat and 158 in the point. Do I pull based on flat temp or point temp? This brisket is really thick in the point.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    that makes no sense to me at all. The point is normally done well before the flat because of the higher fat contecnt in the point (fat cooks way faster than muscle). Are you certain you are not measuring in the thick part of the flat? At what temp are you cooking?
    Keepin' It Weird in The ATX FBTX
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  • 92Egghead
    92Egghead Posts: 13
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    I cooked it upside down (fat side up) over a rib rack so the bow would compensate for the brisket length fitting in the egg. Clearly it's not ready because probe meets a good bit of resistance. I will reprobe flat to see if I get a different temp than the one from the probe that was left in meat all night.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    your internal probe may also be too close to the rack or not all the way in the middle giving you a higher reading. No way it's ready.
    Keepin' It Weird in The ATX FBTX
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  • lousubcap
    lousubcap Posts: 32,385
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    Listen to Cen-Tex about brisket and associated other adventures.  Seriously-something is wrong with the data-as noted the point (regardless of orientation should get up to around 210*F (+/-) before the flat (the finish indicator) is ready to play.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • 92Egghead
    92Egghead Posts: 13
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    You are correct Sir. Took another reading and got 168 on the flat. Maybe be few hours and I'm happy about that. Thanks for the help!
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    no worries. you very well may in the stall so you may have many hours left.
    Keepin' It Weird in The ATX FBTX
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