Packer Brisket Temp Difference`

[BaldEagleOne]

Smoking a 15 lb prime packer brisket. The flat temp is running about 20 F behind the point. When the flat gets to the stall, do I cut and wrap the flat and let the point continue?
Thanks

 

[tallbm]

Smoking a 15 lb prime packer brisket. The flat temp is running about 20 F behind the point. When the flat gets to the stall, do I cut and wrap the flat and let the point continue?
Thanks

The flat will take longer than the point ot get tender.
Put your temp probe in the thickest yet center most portion of the Flat muscle.

Remember a brisket is done when it is tender not by time or temp. It is tender when u stab ALL OVER and it goes in like butter ALL OVER. Use temp to check for tenderness. The FLAT should go tender last. The point will go tender first and is damn hard to mess up but will fool you on overall tenderness.

Also I would wait until the stall is going for a while. If u wrap too soon your brisket comes out tasting like roast beef and not smoked brisket.

I hope all this info helps :)

 

[schlotz]

tallbm has you covered. Don't worry about the point, it's along for the ride and will be fine. As mentioned you use temp as a guide to know when you should start probing for tenderness. I usually start probing once the IT in the thickest part of the flat reaches 197ºish. If not, wait until the IT rises 3º then re-test. Repeat until you get the right feel.

 

[BaldEagleOne]

The flat will take longer than the point ot get tender.
Put your temp probe in the thickest yet center most portion of the Flat muscle.

Remember a brisket is done when it is tender not by time or temp. It is tender when u stab ALL OVER and it goes in like butter ALL OVER. Use temp to check for tenderness. The FLAT should go tender last. The point will go tender first and is damn hard to mess up but will fool you on overall tenderness.

Also I would wait until the stall is going for a while. If u wrap too soon your brisket comes out tasting like roast beef and not smoked brisket.

I hope all this info helps :)

This would have been a great help, but the horse is already out of the barn. I'll be aware the next time I do a brisket. This time, at 3am, the flat was at 204, so I separated it from the point and wrapped it in towels and put in an insulated cooler. At 9, the point was ready, being very tender. I checked the flat for tenderness (which I didn't do before removing from the smoker and found that it wasn't tender. So back in the smoker for a couple of hours and now it's tender. The brisket is resting, and this evening, I'll know whether or not i blew it.

 

[tallbm]

This would have been a great help, but the horse is already out of the barn. I'll be aware the next time I do a brisket. This time, at 3am, the flat was at 204, so I separated it from the point and wrapped it in towels and put in an insulated cooler. At 9, the point was ready, being very tender. I checked the flat for tenderness (which I didn't do before removing from the smoker and found that it wasn't tender. So back in the smoker for a couple of hours and now it's tender. The brisket is resting, and this evening, I'll know whether or not i blew it.

I have a feeling you may have course corrected in time. The Flat is always a pain in the neck. The fact that you probed and added back to the smoker until tender will likely have saved major disappointment lol.

Let us know how it all comes out! :)

 

[Cabo]

I separate the point and flat before smoking and treat them as two different cuts.

 

[BaldEagleOne]

I have a feeling you may have course corrected in time. The Flat is always a pain in the neck. The fact that you probed and added back to the smoker until tender will likely have saved major disappointment lol.

Let us know how it all comes out! :)

Thanks for the comments. The flat AND the point turned out really well - tender, juicy and tasty. It turns out that had I not separated the brisket and let it go until the point reached about 200, the flat would have been about right. Next time.