I'm cooking my 4th Brisket and slowly getting to that point of reaching a nice balance of tenderness, moisture and flavour.
Brisket downunder isn't cheap so Ive been taking notes on each brisket as it cooks so I don't waste this yummo piece of meat.
I've noticed that the flat sits around 10-15degF higher than the point throughout the cooking process. I use a Thermopen and take a bunch of temps all over the point and flat when I'm monitoring the temperatures.
So my question is:
Do you use the temperature of the point or the flat as the temperature guide to the stall/wrapping/doneness etc? or do you take an average? or do you take a single temp in the middle of the meat?
i use the toothpick test as well as the temp for doneness. I'm not experienced enough to go purely by feel for doneness yet.
This is my gear:
AMNPS 5x8" pellet smoker
Thermopen for temperature checking.
Rub for Brisket: 50/50 Salt & Pepper.
Foil to wrap and rest.
I cook everything at 250F (ribs, brisket, pork butt, chicken, sausage etc): the logic being that one day when i do a full BBQ cook up i can cook a whole range of meats at once with their required cooking times.