- Jan 24, 2021
Planning to smoke up a 12.25lb brisket for Sunday dinner. It has been a while and looking at a few notes I've made for past attempts a question has presented itself. In past cooks, the temp of the flat was different from the point. If the temp of the point is at 195+/- the flat was at 205. The fat side was good, but the flat seemed over done. Pulled another when the flat was at 200, point was 190 and was under done. I use a pellet grill at 245. I use the grill probes then monitor when close with a Thermopen. Am I missing something or over thinking it? The brisket is a bit expensive to not have it come out just right.