Brisket....Help

[laxwrld1971]

Been about 7.5 for a 4-4.5 pound Point. Temp is 200 or so...but still the larger end does not have that butter poke with my skewer...the front part does....should I keep it in till the whole brisket has that butter poke? The second one isnt even close...ha...I hate briskets finicky nature. Advice would help.

 

[noboundaries]

Let it ride. Points can easily go to 210-215F IT due to all the fat. You want butter tender all over.

 

[SmokinAl]

Yep if it's just the point let it go there is enough fat in them to take the higher temps. I bet it's gonna be good.
These darn pieces of meat just never seem to cooperate very well as far as time goes. I guess that's why we have alcohol!!!
Al

 

[laxwrld1971]

Let it ride. Points can easily go to 210-215F IT due to all the fat. You want butter tender all over.

Thanks!

 

[laxwrld1971]

Yep if it's just the point let it go there is enough fat in them to take the higher temps. I bet it's gonna be good.
These darn pieces of meat just never seem to cooperate very well as far as time goes. I guess that's why we have alcohol!!!
Al

Thanks! I finally had to crack a beer I was trying to wait till later as there is so much to do but hey...why not!