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Brisket temp question
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
Norwell, MA. LBGE
Comments
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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.
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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.
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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……
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Don't forget to give it around 20-30 minutes on a cooling rack (to stop the carryover cook) before FTC.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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lousubcap said:Don't forget to give it around 20-30 minutes on a cooling rack (to stop the carryover cook) before FTC.
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lousubcap said:Don't forget to give it around 20-30 minutes on a cooling rack (to stop the carryover cook) before FTC.Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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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.Visalia, Ca @lkapigian
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