Brisket temp question

Spaceman

I’m smoking a brisket Travis style. The point temps about 10 degrees higher than the flat. 185 v 175. My plan is to go by probe feel to determine when done. Many suggest that 203-205 is the sweet spot. Is that 203-205 temped at the point or flat?  Thanks  for any responses

GrateEggspectations

Others far more knowledgeable than me will be along to confirm for you (and perhaps to correct my understanding), but I think the target temp and probe feel should be achieved within the thickest part of the flat. 

Mr1egg

Ya the fattest part should be around that, I pull at 202 and let it rest for as long as I can. It's hard to mess up a brisket as long as u have steady Temps. 

ColbyLang

Thickest part of the flat to 202-205° or until it probes like buttah…….foil, wrap in towel, into ice chest (FTC). Let it rest for 3-4 hours……

Spaceman

Thank you. Much appreciated!!

lousubcap

Don't forget to give it around 20-30 minutes on a cooling rack (to stop the carryover cook) before FTC. 

dstearn

lousubcap said:

Don't forget to give it around 20-30 minutes on a cooling rack (to stop the carryover cook) before FTC. 

It took me 3 years to figure that one out! Now I let it sit out till it hits 185 then FTC.

Mark_B_Good

lousubcap said:

Don't forget to give it around 20-30 minutes on a cooling rack (to stop the carryover cook) before FTC. 

If I foil wrap, is it necessary to unwrap to cool, or just leave it wrapped while cooling?

lkapigian

Mark_B_Good said:

lousubcap said:

Don't forget to give it around 20-30 minutes on a cooling rack (to stop the carryover cook) before FTC. 

If I foil wrap, is it necessary to unwrap to cool, or just leave it wrapped while cooling?

partially open foil to let steam out to avoid too much carryover, especially if pulled to probe tender.....if you are pulling early not so much of a worry