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Brisket

nordo0

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I am attempting my first brisket tonight. Can anyone tell what part to put the thermometer in? the thick end or the thin side?

  Thanks
 

hardcookin

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Put the temp probe in the thickest part of the flat.
Good Luck with your brisket smoke.
 

SmokinAl

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I like to put one in the point & one in the flat, and as hardcookin says in the thickest part.

Let us know how it turns out!

Al
 
Last edited:

okie362

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You can monitor both but for determining when it's "done", probe the brisket and check fer tenderness.  That will be your true indicator  When your probe slides in with little to no resistance....It's time!
 

crankybuzzard

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What Okie said it good info.  However, make sure you probe into the meat and not the fat line...
 

pit 4 brains

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Probe it in several different places to be sure. It only takes a few seconds...
Yep..

Keep in mind, the point can take considerable more cooking than the flat. when the flat is tender get it out  and separate (if you're doing a whole packer), foil and wrap the flat. It will continue to cook while it is wrapped. 

Now you can dice up the point, place it in a foil pan, add some drippings and some sauce then put it back into the smoker for a while and make some burnt ends. If you are unfamiliar with them, do a little looking around..

Enjoy!

-Pit
 

smoking4fun

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If I'm only smoking the whole thing until the flat is done (and then making burnt ends with the point), what is the ideal temp to take the flat to?
 

smokeymose

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If I'm only smoking the whole thing until the flat is done (and then making burnt ends with the point), what is the ideal temp to take the flat to?
203 to 205. You're going to make burnt ends with the whole point??:icon_surprised:
 

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