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Texag06ish
Posts: 135
Good afternoon everyone.
I I had a quick question about smoking a brisket, should you take the temp at the flat or the point?
I I had a quick question about smoking a brisket, should you take the temp at the flat or the point?
Comments
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the flat - points along for the ride - welcome to the forumPhoenix
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Welcome... Wha he said^^^^^^^^^^Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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With brisket each one can be done at different temps- it's more important for the probe to slide in like butter all over the whole brisket.Greensboro, NC
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I thought so. Just made a decent brisket but the flat was a little dry. Likely because I was taking the temp at the point. I apologize but I didn't take any pics. Thanks everyone!
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Welcome to the board.LBGE & Masterbuilt 30" Stainless Electric Digital Smokehouse w/Cold Smoker
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Welcome!Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Welcome aboard and enjoy the journey. And as above-all brisket indicators are driven by the thickest part of the flat. The point doesn't care. It will be fine when the flat declares victory.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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Welcome!Greenwood, IN | XL BGE | Weber Genesis | Blackstone 28 | bunch of accessories
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