I have a 10lb brisket on now and have two temp probes in. One is in flat side and other is in thick point. I have about a 20 degree difference between the two of coarse the point being the lowest. My question is which one do I go by for correct IT?? I dont want to go over on one side to get the other to temp. Any help would be great
Quick brisket temp question?.....
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I am at 173 in flat at this point and 160 now in the point. I got this in the smoke about 515 and it s now 920......4 hours and no bark!! Way to fast and only at 240-250. Should I wrap this or just let it go, and will it dry out if I dont wrap it??
You can either wrap it or not wrap -- that's a chef's choice - and there are strong opinions in both camps.
I did wrap my last brisket and it was done alot earlier than expected which is in the situation I am in now. I wouldnt mind it stalling right now so it would take some smoke and bark but I also dont want it to dry out. I plan on doing burnt ends also so should I wait for it to be done finish temp or should I seperate and rest the tip a bit now (175) and start those?