Turning Brisket

[smokingwxman]

My last couple of briskets I've noticed that my IT seems to vary from side to side of the brisket.  This has led me to my briskets being a bit drier than I'd like because I've been waiting on one side that needs to "come up to temp" and isn't quite probe tender.  Just was curious as to if anyone is sold on turning the brisket to try and get more of an even cook.  

 

[noboundaries]

When I smoked on my Kettle I turned brisket.  Same with turkeys.  The heat was coming from one side so I rotated meat to ensure even heating.

Now that I use a WSM with the heat coming from the bottom, I no longer rotate the meat.  Still, the flat will lag the point with internal temp, often by 10F or more.  I cut down on this difference by putting the fat cap on the bottom toward the heat.  Now the difference is in the 4-6F range, with the flat being the lower temp.  I use the flat IT as an indicator and probe it for tenderness to tell me when the brisket is finished.  The point is always probe tender WAY before the flat, but the fat in the point keeps it tender to higher temps. 

 

[gmc2003]

What Ray said if I bank coals on one side or use the snake method. If I bank coals on both sides then no. I usually do turkey on the kettle with coals banked on both sides - higher heat. I do briskets in the WSM fat cap down no touching unless I foil.

Chris 

 

[troutman]

Just another reason to properly trim your brisket.  Lop off the thin areas, they are going to for sure overcook or even burn up so why bother?  Trim a little of the knob on the point and try to get the shape of the meat as aerodynamic as you can.  And like the others have said, get the fat side of the point toward the heat source to grab the heat first.