Brisket for the 4th

[coachiggy]

I'm currently at 180 in the flat and 185 in the point. The point is closer to the fire. Is it normal for the two parts to vary a little?

I crutched at 150/155.

 

[801driver]

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..

 

[coachiggy]

I'm on hour 11 and the point is at 203, but the flat dropped back to 165. Anybody ever cut the point and leave the flat on?

 

[tropics]

I'm on hour 11 and the point is at 203, but the flat dropped back to 165. Anybody ever cut the point and leave the flat on?

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

 

[coachiggy]

Haha, being a host means I can't explain in detail my problem. I went ahead and cut the point off and served it. It was really good with great texture. The point stayed on the smoker for a while longer and I'll make tacos for the next few days.

 

[SmokinAl]

Glad to hear it turned out so well for you!

Al