Brisket help, point 175 flat 194

[azbohunter]

Brisket help, point 175 flat 194. Should I remove it from the smoker and take off the flat and put the point back in or let it ride? This is my first brisket, 15# trimmed weight, been running at 225 fat cap down and unwrapped in a Smokin-it #3.

 

[HushyQ]

Don't sweat it. I would just let it ride man. Poke for tenderness, wrap and rest. A looooong rest. Its gonna be good no matter.

 

[schlotz]

I would ignore the point. Probe the flat & when tender all over it's time to pull, let the IT drop 5-8º while open on the counter then start the rest cycle in a cooler with towels.

 

[azbohunter]

So much to think (worry) about. I live in Arizona where it is usually mild when I am smoking. I am currently at 6,500 on a Oregon mountain and it is 32 degrees. This is my first brisket and we are feeding 16 family members this afternoon. I think my first lesson might be next purchase try to pick a brisket with the point and flat closer in thickness. This one the point is much heavier than the flat therefore the wide IT temp difference. It is also 32 degrees outside where my cooler sits so I am thinking when I do pull it I will double wrap in heavy foil and put back into the smoker set at 140 until time to slice.
Does this sound okay?

 

[SmokinEdge]

Yup, go for probe tender in the flat, the point is most always ahead. So be careful if you probe temp in the point because it’s very easy to probe into a fat seam which will give a false temp reading. You are close enough temp wise to cook until the flat probes like pushing into a jar of peanut butter then pull and rest.

 

[azbohunter]

My point is way behind, flat is 194 and point is 177

 

[chopsaw]

You've got good advice above . Try to relax or you're going to cause a problem you don't have .
You can always wrap and go in the oven . I've forced more than one to finish on time .

 

[02ebz06]

Don't know what type of smoker you have, but for future reference...
If it has the heat coming from a side, put the brisket in with the point on the side be the heat.
Will help a little in evening out the temps.

 

[schlotz]

Rich is spot on. Just relax on the temp difference. Pay attention to the flat. Yes, once the IT has dropped 5-8º to stop further cooking, wrap and back into the smoker at 150º to rest. And, per Bruce's comment, if your smoker has the heat at the side I'd rest the brisket away from the heat source.

 

[azbohunter]

Smoker has element in the bottom. I'm pretty much ignoring it and watching the food probe temp and when it gets to 200 I'll double wrap in foil and put back in the smoker at 150 and leave it till everyone is here. Thanks for all the comments

 

[SmokinEdge]

Smoker has element in the bottom. I'm pretty much ignoring it and watching the food probe temp and when it gets to 200 I'll double wrap in foil and put back in the smoker at 150 and leave it till everyone is here. Thanks for all the comments

Remember, it’s not necessarily about internal meat temp. Those temps are guidelines to let you know when you are close. Brisket can finish anywhere from 195-212F each meat piece is different. Most will finish 203-205 IT but not all will. This is why we probe for tenderness. Either with a wooden skewer or use you therm pen, but you are not checking temp, rather tenderness. Big difference.

 

[Inscrutable]

Remember, it’s not necessarily about internal meat temp. Those temps are guidelines to let you know when you are close. Brisket can finish anywhere from 195-212F each meat piece is different. Most will finish 203-205 IT but not all will. This is why we probe for tenderness. Either with a wooden skewer or use you therm pen, but you are not checking temp, rather tenderness. Big difference.

Absolutely correct and essential. Too many people rely on time or IT and get inconsistent results. Probe tender rules.

And I miss my Smokin-It #3 I sold to a friend.

 

[azbohunter]

I pulled it a 201 and that temp was pretty consistent throughout. Probe of Thermopen slipped in like warm fat, with exceptions on one corner of the flat, it is wrapped and resting waiting for one more couple to show up. I will try to remember to take a couple pictures!

 

[SmokinEdge]

Should be good then.

 

[912smoker]

Remember..........
Pics or it didn't happen

Keith

 

[chopsaw]

with exceptions on one corner of the flat

You'll normally have that .

wrapped and resting waiting for one more couple to show up.

Try to slice it across the grain . Do you know or have an idea which way that is ?