Brisket for the 4th
- Thread starter coachiggy
- Start date
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Do not know your time zone with no city listed, could be a little late with a reply here but yes, thicker end will take a little longer to get to temp because of being denser.. I usually use one probe in the thickest part and take it to where I want it, 200-205 depending on if I want more sliced or more chopped. The thinner end will tend to be more well done and more tender so it is used for the chopped.
Good luck to you and let us know how it turns out..
Good luck to you and let us know how it turns out..
More info is needed as said location can help
We are not mind readers, so what type smoker do you have
Did you turn the meat around when you seen it getting hotter on the one end?
Richie
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