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Temperature Question for Brisket

post #1 of 2
Thread Starter 

So, the brisket was fairly uneven in the cut, with one section about 1.5x the thickness of the other side. Its been on the smoker for about 7 hours now, with the IT of the thin side around 175, and the IT of the thick side of 165.

 

My question: In order to serve it sliced, without having it be too chewy on one end, and too dry on the other, which IT should I use to judge when to pull it off the Smoker. The thin side IT, or the thick side IT?

 

Note: I was not planning on foiling, and once I have all my pics, I will post a detailed post about the brisket. :-)

 

GoldenOatSoda

post #2 of 2

I recommend using the thick side to eat which will make the thin side too done (aka burnt ends).  Take the burnt ends and put up for your next bean cook.  It adds smoky flavor while adding meat to the beans.

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