Brisket HELP!!!

Alton

10.5 lb Packard . Been on about 8 hours. IT on the flat 168-175 IT on the point 200. Does it need to go longer or do I FTC it now. Yes the point is the thick part with the Fat line.... Don't want to dry it out.... Thanks

MaskedMarvel

Measure it in the flat. Around ~195* you should be able to probe it like its a piece of butter. Yum, enjoy!

Chris_Wang

Thickest part of the flat... Probe needs to slide into the beast with no resistance. This could be at 188 like Centex's masterpiece, or it could be at 200-205 like most others. Depends on the meat. How does it feel?

Alton

Still lots of resistance... Point is like butter but the flat seems still too tough

Chris_Wang

Using a calibrated thermometer to check IT?

Alton

Yep, a Thermapen

lousubcap

As mentioned above, the key is the thickest part of the flat.  The point will run hotter due to higher fat content.  It will be fine riding along until the flat says "finished".  Enjoy the eats.

s_austin_egger

Patience is necessary here. Don't pull it until you have no resistance on the probe test