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Brisket Help Needed

MJLivingston
MJLivingston Posts: 66
in EggHead Forum
This is the first brisket I have ever cooked. My point is probing with very little resistance reading a temp of 200 but the flat still has a lot of resistance and around 189 temp. Should I pull it since the point is done or let it ride to finish the flat.
Lexington TN
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Comments

  • minniemoh
    minniemoh Posts: 2,145
    The point will probe tender for most of your cook. I would keep it on the egg until the thickest part of the flat probes tender.
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • lousubcap
    lousubcap Posts: 34,930
    As mentioned above, the point has a higher fat content so it will run hotter than the flat and doesn't need any special handling.  The best finish-line indicator is when you probe the thickest part of the flat with no resistance-then you are there.  And that can happen anywhere from around 190-205*F.  FWIW-
    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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