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Brisket help

jwc6160jwc6160 Posts: 145
edited October 2017 in EggHead Forum
doing a brisket this weekend and nervous about. I have done one prior and got lucky. It turned out great with minimal effort. I was actually sick and my wife babysat it for me. I didn’t have a probe at the time and just eyeballed it. Anyway, I’m more prepared this time so I’m bound to screw it up. Where do I place the probe?  In the flat part or the tip/thick end? I am doing a whole packer from Costco. Do I pull when the flat end hits 202 or the thick end. Thanks for any help/tips. 


  • GATravellerGATraveller Posts: 5,428
    edited October 2017
    Place the temperature probe in the thickest part of the flat.  Pull when it probes with minimal resistance.....temp will in the 200 ballpark of the flat.  The "thick end" or point will take care of itself because of the higher fat content.

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  • jwc6160jwc6160 Posts: 145
  • lousubcaplousubcap Posts: 16,778
    As above, go with the feel in the thickest part of the flat.  Temperature is only a guide for when to start the finish-line "feel" process.  
    Good eyeball to nail a brisket finish...if you had that kind of success right out of the gate then I wouldn't change it up.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • jwc6160jwc6160 Posts: 145
    Probably should have asked this before but if I want to stay around 250-275 is that dome or probe temp?  
  • Just pick if you want to go by dome or probe temperature and stick with it. I use the grid temperature. I do notice that they eventually settle within 10 degrees of each other. 
    Pittsburgh, PA. LBGE
  • jwc6160jwc6160 Posts: 145
    Right now I’m 235 grid and almost 300 dome. That’s a pretty big difference. The probe isn’t terribly close to the meat either. 
  • FoghornFoghorn Posts: 6,492
    You can’t fake a high temp. So over time your whole cooking area will trend toward 300. You might close your airflow down just a little. 

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • I notice that my grid and dome temperature are very different at the start. After an hour or so, they should get close to each other. I don’t know how long you have been running or what your dampers are set to. Your dome or grid probe could need to be recalibrated. Like I said before, pick one and kind of ignore the other. If not, you will needlessly stress yourself out. 
    Pittsburgh, PA. LBGE
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