Flat or Tip

[pignout013]

where do u put the themometer in a brisket, in the point of the flat. thanks

 

[forluvofsmoke]

I probe the flat first, because it usually will be higher temp than the point, as the point is much thicker. Depending on what I want to do with the point, I may stick it after the flat is around 170*, just to be sure where It's at, as I like to separate the point/flat for burnt ends when the point is in the mid 150's to lower 160's range. If pulling the point, it will take long after the separation to hit 200*, so then, it's not a critical time to get temps on the point until the flat is resting in foil/towels.

Also, I don't probe until after a larger cut has been in the smoker for a few hours, to reduce the risk of forcing live bacteria deeper into the meat from the surface with the probe...allows the surface to become pasteurized. If the meat is injected with marinade, then, that won't matter, but if injected, run @ higher initial smoke chamber temps to pass through the danger zone in good shape (internal temp of 40-140* in 4hrs).

Eric

 

[pignout013]

will be slicing as much as possible

 

[forluvofsmoke]

For slicing both the point and flat, the point and flat should still be separated to avoid cutting with the grain (across the grain is more tender chew). The muscle grain in the flat runs length-wise the whole brisket, while the point muscle grain runs across the thick end of the brisket. Also, the point will lag behind on finished temps for a tender slice, so separation during mid-smoke is very beneficial for those two main reasons. Depending on many variables, best finished temp for slicing will usually be between 180-190*. Probe the meat (poke around a bit) for tenderness before pulling it to rest...if it's 180* and you feel a lot of resistance, give it another 5-10* and probe it again.

Eric