or Connect
New Posts  All Forums:Forum Nav:

Brisket

post #1 of 12
Thread Starter 

I am attempting my first brisket tonight. Can anyone tell what part to put the thermometer in? the thick end or the thin side?

  Thanks

post #2 of 12
I'm pretty sure you want it in the point, the thick end.
post #3 of 12
Put the temp probe in the thickest part of the flat.
Good Luck with your brisket smoke.
post #4 of 12

I like to put one in the point & one in the flat, and as hardcookin says in the thickest part.

 

Let us know how it turns out!

 

Al

post #5 of 12
Thread Starter 


So if I use two which do I use to go by for final temp?

  Len

post #6 of 12

You can monitor both but for determining when it's "done", probe the brisket and check fer tenderness.  That will be your true indicator  When your probe slides in with little to no resistance....It's time!

post #7 of 12

What Okie said it good info.  However, make sure you probe into the meat and not the fat line...

post #8 of 12
Quote:
Originally Posted by CrankyBuzzard View Post

What Okie said it good info.  However, make sure you probe into the meat and not the fat line...
Probe it in several different places to be sure. It only takes a few seconds...
post #9 of 12
Quote:
Originally Posted by SmokeyMose View Post


Probe it in several different places to be sure. It only takes a few seconds...


Yep..

 

Keep in mind, the point can take considerable more cooking than the flat. when the flat is tender get it out  and separate (if you're doing a whole packer), foil and wrap the flat. It will continue to cook while it is wrapped. 

Now you can dice up the point, place it in a foil pan, add some drippings and some sauce then put it back into the smoker for a while and make some burnt ends. If you are unfamiliar with them, do a little looking around..

Enjoy!

-Pit

post #10 of 12
Thread Starter 

 Thanks Guys.

post #11 of 12
If I'm only smoking the whole thing until the flat is done (and then making burnt ends with the point), what is the ideal temp to take the flat to?
post #12 of 12
Quote:
Originally Posted by smoking4fun View Post

If I'm only smoking the whole thing until the flat is done (and then making burnt ends with the point), what is the ideal temp to take the flat to?
203 to 205. You're going to make burnt ends with the whole point??icon_surprised.gif
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: General Discussion