Probing a Brisket

Discussion in 'Beef' started by meandmytwodogs, Jun 10, 2008.

  1. I'm certain I've seen a post on this topic already but could not find it again doing a search. I will be doing a father in laws day packers this weekend and am just wondering where exactly the right place to put the probe is. In the past I just put it in abou the middle of the flat and have had decent results, but just wanted to make sure I'm doing it right. Thanks in advance!

    Dave
     
  2. doctor phreak

    doctor phreak Smoking Fanatic

    dave ,
    me personally i put my probe into the thickest part of the briskit which is the point and go from there ...when that hits 200 deg then you know for sure the flat done.....btw if its just the flat you are doing i think any where would be fine just make sure its in the middle ot thickest part
     
  3. bhille42

    bhille42 Meat Mopper

    In the thickest part of the meat will do fine. Hope to have some Q-view!
     
  4. fatback joe

    fatback joe Master of the Pit OTBS Member

    I shoot for the thickest part of the flat.

    Good luck with the cook.
     
  5. Thanks for the help. So no worries about over cooking the thinner end of the flat? I'm on it. This is not just a flat, this will be a packers cut with flat and point. THanks again for the help!

    Dave
     
  6. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    By the time the point hits 200, the flat is gonna be overcooked and dry IMO.
     

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