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hour 17

s_austin_egger
s_austin_egger Posts: 132
in EggHead Forum
On a 12lb brisket. Just hit 198 and the probe goes in like butter everywhere but one spot. Should I pull it or let ride a little longer?
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  • henapple
    henapple Posts: 16,025
    Is the spot in the flat? My last brisket... The point finished one hour before the flat. Find the fat line and separate the point and take it off.... Per Centex.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • s_austin_egger
    s_austin_egger Posts: 132
    Its where the point meets the flat. Im going to go a bit longer and then FTC. It got more tender from 195 to 198 so I'll go to 201 and see how she looks. Thanks
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  • lousubcap
    lousubcap Posts: 36,806
    The point will run around 10-15*F hotter than the flat during the cook due to the higher fat content, as has been mentioned, the brisket finish-line indicator is probing the thickest part of the flat.    The point can ride along til the flat is finished.    Separate or not-not a requirement-FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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