Brisket Probe Question

mofo

Meat Mopper

Original poster

Apr 29, 2008

295

11

Topeka

• May 14, 2010

• #1

I'm going to be doing a brisket in the near future in my GOSM. I plan on picking up a packer at Sam's Club. Does it make a difference where I place my digital temp probe during cooking? The brisket has what is referred to as a point and a flat, and I am guessing the point is the part of the brisket that is usually thicker with more marbled fat within it? Would that not cook faster than the flat which is leaner? So when cooking to temp, do you all always stick your probe in one part or the other? Or does it all get up to temp at the same speed?

 

ddave

Master of the Pit

OTBS Member

SMF Premier Member

Mar 3, 2008

1,843

31

Far Northern California

• May 14, 2010

• #2

Insert the probe in the flat.

http://www.virtualweberbullet.com/br...ect.html#where

Dave

 

bbally

Master of the Pit

OTBS Member

Aug 24, 2007

1,099

47

Western Colorado

• May 14, 2010

• #3

Just on the point side of the area where the flat and point meet is the clod. This is the tighest part of the muscle group. Insert the probe there when checking temperature.

 

rbranstner

Smoking Guru

OTBS Member

Oct 18, 2007

5,698

39

West Fargo, ND / Northern MN

• May 14, 2010

• #4

I remove the point from the flat when I do mine that way I don't have try and remove it when its all hot. I had my first brisket flat ready 10-15 degrees different depending on where I probed it. I cured this problem by rotating the brisket a few times during the smoke so that if you have any hot spots in the smoker it will cook the brisket evenly. Good luck with the brisket. Are you going to make burnt ends out of the point? They are so awesome!

 

mofo

Meat Mopper

Original poster

Thread starter

Apr 29, 2008

295

11

Topeka

• May 14, 2010

• #5

Burnt ends? More info please...

 

herkysprings

Smoking Fanatic

Jun 2, 2009

578

11

Eugene, OR

• May 14, 2010

• #6

This is from the beef sticky thread, but other will be by shortly!

http://www.smokingmeatforums.com/for...ad.php?t=82830

Basically after the brisket is done (190ish), you take the point and cube it up. Think mashmallow size. Then toss this in more brisket rub, and some bbq sauce if you want.

Put all that in a tin foil pan, and back on the smoker or in an oven for a few hours till you end up with more bark!

They are really really really good... its like... meat marshmallow goodness.

 

ddave

Master of the Pit

OTBS Member

SMF Premier Member

Mar 3, 2008

1,843

31

Far Northern California

• May 14, 2010

• #7

I always wondered why that web page said to check it from the side. Thanks for clearing that up, Bob.

Dave