- Joined May 9, 2010
I have a 3.5 lb brisket point from Trader Joe’s currently on the Kamado Joe. I’ve been cooking for 4.5 hours now. I was running at 250 but have since kicked it up to 275. I have not wrapped as I wasn’t happy with the bark formation yet. I had 3 temp probes in various parts of the brisket point. Two probes were up on the top half of the point and the other on the bottom half. So the bottom part of the point, sitting on the grate of course, is already temping at around 200° and is starting to feel probe tender. The top half of the point is only at 175° currently and definitely needs a ways to go. Is there a risk of overcooking the meat that’s already probing tender that’s at the grate level while I’m waiting for the top part of the meat to get tender? How should I proceed to ensure everything gets tender yet the bottom part doesn’t overcook? Thanks.