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Brisket in big trouble
Randy1
Posts: 379
I thought I would do a brisket and a butt. I did them both travis style. The BGE thermometer ,unbeknownst to me ,stuck in the butt. So it was reading 250. There is no telling how hot the egg was. I took the butt off after 6hrs. 7 hrs in now the point of the brisket is probing fairly easily and the flat is hard to probe. Am I just screwed? Do I pull the point off ? Do I leave it all on? The point is 200 and probes easily the flat is 185 and does not probe easily. I need some advice sooner rather than later, thanks.
Maumelle, Arkansas
Comments
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You're ok. It's not done yet. Leave until the thickest part of the flat probes easy. Usually in the 200 range. The point gets done first due to the higher fat content.Austin, TX
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Leave it or separate the point and the flat and foil the flat at about 165 internal until around 200. Leave the point on the grate while you are doing this and make burnt ends.Dearborn MI
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