Probe Tender Question

[FoxmanNC]

It's been a bit since I've done a brisket and even then I've only done a few. I usually plan on doing burnt ends and separate the point, but I didn't do that with this one. But, my point is registering lower than the flat. So, when it hits probe tender on the flat is it done, or do I ride it till its probe tender at the point?

 

[sandyut]

I would check with an instant read and see if the probes are really accurate. I find the point is usually to temp first which I ignore because the flat is still not probe tender. Then call it when both the flat and point are probe tender to my liking.

 

[thirdeye]

My points generally tender up sooner than the flat, so I cook the flat tender and don't worry about the point because of it's higher fat content.

One option is to separate the point and go the old school burnt end route, putting it back on whole for an hour or two, then cube it and reduce with a thinned sauce.

 

[FoxmanNC]

My points generally tender up sooner than the flat, so I cook the flat tender and don't worry about the point because of it's higher fat content.

This is good news because my point just hit 201, but is not yet probe tender, though it is close. However, as you noted, the flat is not nearly as close. So, I'll ride the flat to probe tender and should end up with the best brisket I've made to date (he says with his fingers crossed).

Thanks, that's is what I was hoping to hear.

 

[JLeonard]

FoxmanNC sounds like a good brisket. But pics...Where are the pics? You know we are a visual bunch around here.
Jim

 

[FoxmanNC]

FoxmanNC sounds like a good brisket. But pics...Where are the pics? You know we are a visual bunch around here.
Jim

You’re right. It turned out to be my best attempted brisket. No wrap provided me the bark I’ve never achieved. Lots of flavor and lots of crunch.

 

[JLeonard]

Man that is a thing of beauty!
Jim

 

[sandyut]

Looks great! Nicely done. No wrap is the way to go IMO.

 

[thirdeye]

Looks good from here!