Smoking a whole brisket

[Soxin NJ]

When smoking a whole brisket, how doI deal with the flat cooking faster than the point?

 

[normanaj]

That can depend on what type of smoker.

 

[danthebeard]

When smoking a whole brisket, how doI deal with the flat cooking faster than the point?

I didn't have any issues when I smoked mine. I cooked the flat to 203 degrees, and it came out perfect. I don't remember the temp on the point, but I was very happy with the brisket.

 

[sandyut]

When smoking a whole brisket, how doI deal with the flat cooking faster than the point?

Welcome to SMF

I have never had a flat be done before the point. As far as I can recall, the point is always done first.

Did you have this happen (if so more details please) or was this a hypothetical?

 

[SmokinEdge]

When smoking a whole brisket, how doI deal with the flat cooking faster than the point?

Generally it’s the other way around. Is this an active cook? I would ignore the point and cook the flat to probe tender. Generally around 203F but use a wooden skewer to probe or a thermal probe to test. When the probe goes in and out, all over, with very little resistance, it’s done. Don’t worry a whole lot about temperature, only as a guide, probing tells the tale.

 

[TNJAKE]

This post is 2yr old lol.

 

[chopsaw]

Good Lord .

 

[SmokinEdge]

This post is 2yr old lol.

Yup, and the question was really never answered with 5k views. When people use the search for an issue like this they have to sift through all threads with no answer. This thread will soon drift off the end of the page, but for those searching for help I see no harm in leaving some good information for them.

Otherwise mods need to go through and delete old posts with no clear answer and clean up the books. Lol

 

[schlotz]

It's best to watch the video, because it would be hard to explain that way

Welcome to SMF. Regardless of this being an old post you commented on, what video are you referring to?

 

[sandyut]

This post is 2yr old lol.

OMG...I should have looked at that.