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    Couple Brisket Questions

    Posts: 65
    in EggHead Forum

    Picked up a prime 16lb Brisket from my local butcher - 11.5lbs after trim

    1. Where is the best place to insert the temp probe - I've heard the thickest part of the flat and I've heard the point


    2. Is it of to separate the flat and point as soon as I remove from the egg at 203-205, than FTC the flat while I prep the burnt ends to go back on the egg


    3. How long do you out the burnt ends back on for once prepped - I've heard anywhere from 1-2hrs


    Thanks in advance for all your help!!!!

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    Comments

    • Posts: 34,788
      #1:  You can put the temperature probe anywhere but the finish-line driver is the thick part of the flat.  Thus the natural choice.  And the finish-line is the "feels like buttah" texture in the flat.
      #2 and #3- no comment as I find the point to be the best part of the brisket.
      BTW that is a healthy trim job but not totally an outlier.  FWIW-

      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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    • Posts: 65
      lousubcap said:
      #1:  You can put the temperature probe anywhere but the finish-line driver is the thick part of the flat.  Thus the natural choice.  And the finish-line is the "feels like buttah" texture in the flat.
      #2 and #3- no comment as I find the point to be the best part of the brisket.
      BTW that is a healthy trim job but not totally an outlier.  FWIW-


      Thanks for the input - There is still a good 1\4" of fat across the back
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    • Posts: 2,136
      #1 thickest part of the flat. 
      #2 yes it’s ok to separate the point when the flat is probe tender (no guarantee it will be between 203-205)
      #3 depends on your cooking temp but assuming you’re cooking at under 300, it could be about an hour or so.  That said I rarely make them now a days as the point is so good sliced.
      XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

      Bay Area, CA
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    • Posts: 65
      Ok her she goes.. Wish me luck!!!!!!!
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    • Posts: 19,636
      Serious trim for sure.  Protect the cow that overrides your PS from the direct heat.  Assuming drip pan is in place.
      Sandy Springs & Dawsonville Ga
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    • Posts: 22
      Excited to follow along with the cook. Doing my first this weekend.
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    • Posts: 65
      Ok. Been on 15hrs at 225 and at internal temp of 175.

      gonnna turn up to 270 and hope can be finished in 2hrs 
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    • Posts: 9
      patience!! pull when IT is 203!!!! its worth the extra time
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