Brisket help

fergi

My second attempt at brisket is almost done but don't know what to do about temperature difference between the point and the flat. The flat is reading at about 200 but the point is more like 190. Should I cover the flat with foil?

DMW

fergi said:

My second attempt at brisket is almost done but don't know what to do about temperature difference between the point and the flat. The flat is reading at about 200 but the point is more like 190. Should I cover the flat with foil?

Forget about temps and the point. How does the flat feel? Can you probe it like butter throughout? The point will finish up just fine at this point. 

fljoemon

Depends on whether you are going to do anything with the point .. like cook it separately to make burnt ends. If you are making burnt ends, you are ready to take it out.

I always probe on the thickest part of the flat . .. I also do a toothpick test .. if it slides in and out like butter, its done. So put a toothpick in both the flat and point .. if it slides in and out without any resistance, your brisket is done!

fergi

Parts of the point are extremely tender while the flat is more firm.

fergi

It has cooked for 11 hours. I think I'm going to pull it. I overcooked my first one. Thanks for your input!

lousubcap

@fergi-the brisket finish-line is all about feel in the thickest part of the flat as mentioned above.  If you don't get the "probes like buttah" feel then you are not there, regardless of temperature.  And the point is just along for the ride.  The higher fat content keeps it moist while waiting for the flat.

EggPerfection

You can always put it back on but it's got to be done.  

fergi

Will the flat ever get as soft as the point? The point is very tender right now.

DMW

Stop touching the point. Ignore it, it will be fine. If the flat is firm and you can't slide a probe in and back out with almost no resistance, it's not done. Keep going.

lousubcap

The flat is the lean part and the point the fatty part of the packer.  The flat will get tender but has a different texture.  Check out the Aaron Franklin brisket payoff video (linked here) for more info.  BTW-his whole series is worth a look.
https://www.youtube.com/watch?v=sMIlyzRFUjU

fergi

Thanks much for your comments. I left it on until the flat was pretty tender and am much happier with this attempt. The brined half more moist and has a better smoke ring. Not a great deal of difference but enough that II will brine in future attempts. (The pic is inverted, The brined half is the thicker one on the right)

fergi

DMW said:

Stop touching the point. Ignore it, it will be fine. If the flat is firm and you can't slide a probe in and back out with almost no resistance, it's not done. Keep going.

Thanks DMW for the direction about the point. I think something clicked when I came to that realization. Sorry for being so hard headed but I've committed to cook brisket for about 20 people in mid April and I feel much better about now.

lousubcap said:

The flat is the lean part and the point the fatty part of the packer.  The flat will get tender but has a different texture.  Check out the Aaron Franklin brisket payoff video (linked here) for more info.  BTW-his whole series is worth a look.

Thanks lousubcap for the video. I think you had given that to me once before. I followed his direction and it turned out well. This forum has been a great help to me. Thanks to all.