Need your help. Brisket

[HUNTIN HARD]

Ok pit boss probe is showing 199. Took a fast check on my handheld, towards end of flat it’s 185 kinda hard going in. Middle of point is 198 and butter like. What do I do?

[Smart]

Ok pit boss probe is showing 199. Took a fast check on my handheld, towards end of flat it’s 185 kinda hard going in. Middle of point is 198 and butter like. What do I do?

Keep rolling .. the flat is what I monitor the most. The point is where most of the fat is and imo takes care of itself when the flat is done . I run my probe different than y’all though. What does the middle thickest part of the flat say?

[HUNTIN HARD]

187

[HUNTIN HARD]

.

[Smart]

187

Still got some time. This is why my main probe sits in the middle thickest part of the flat with a fat down brisket. It’s the last to get done.

[bboswell]

Ok pit boss probe is showing 199. Took a fast check on my handheld, towards end of flat it’s 185 kinda hard going in. Middle of point is 198 and butter like. What do I do?

This is why I prefer to separate the point and flat, they have different cook times. But like Smart said, cook till the flat is ready, the point is going to be chopped anyway.

[sahunter]

tagged

[HUNTIN HARD]

Still got some time. This is why my main probe sits in the middle thickest part of the flat with a fat down brisket. It’s the last to get done.

So my probe needs to be more to the right?

[Smart]

I also forgot to add that this is a great example of why that handheld thermo is a handy tool to have at the end even with the monitoring thermo system. Its nice to be able to check all parts of the meat quickly just to make sure you have the probe in the right place.. We don't always get the probe in the right place and by checking with the handheld, it can tell you if it still needs more time.... I have adjusted my monitoring probe as well with it at the end of cooks realizing I needed more time..


I run my probe down the flat starting towards the top and try to position it so the tip of the probe sits in the center thickest part of the flat. I stay out of the point. I am monitoring the flat because in my experience the point takes care of itself when the flat is good but not vice versa (with fat down). Here are some in the pics I just pulled off my computer here in my home office from past cooks. Everybody has their ways but this is mine....your mileage may vary..

[Rubberdown]

Just my opinion. Million different ways to do it.

250 until it stalls. Wrap in aluminum foil until the probe goes in super easy. Let it rest in the juices for 30 min.

[HUNTIN HARD]

Just my opinion. Million different ways to do it.

250 until it stalls. Wrap in aluminum foil until the probe goes in super easy. Let it rest in the juices for 30 min.

250

[bakin7005]

225°
1. Only buy choice or better.
2. Stop opening that lid for "spritz".
3. Wrap and flip after 5 hours (quickly)
4. 190 is too early. Don't worry about temp... when that probe goes in and out like butter its ready.
5. Patience.
6. Enjoy

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[Ætheling]

Need your help. Brisket

Was reading last night and just getting semi caught up. Maybe it was mentioned but if not I keep a water pan in my offset. Helps to develop smoke ring as well as keeping the bark from drying out the top layer of meat. I like lots of bark so this step is important to me. I dont know if you have room on your deal for that. I also go hot. 250-275.

Its done when its done. No clock required. IT is the only metric I use. If you are cooking for lots of people and on a schedule do it the day/eve before to avoid early wake up or staying up all night.


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[Burntorange Bowhunter]

You were the first one I thought of that would say oh lawed lol don’t beat me up to bad







Not to use a pellet microwave

Not you personally. Everyone has to learn. You'll get it down.

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[Ætheling]

I also forgot to add that this is a great example of why that handheld thermo is a handy tool to have at the end even with the monitoring thermo system. Its nice to be able to check all parts of the meat quickly just to make sure you have the probe in the right place.. We don't always get the probe in the right place and by checking with the handheld, it can tell you if it still needs more time.... I have adjusted my monitoring probe as well with it at the end of cooks realizing I needed more time..


I run my probe down the flat starting towards the top and try to position it so the tip of the probe sits in the center thickest part of the flat. I stay out of the point. I am monitoring the flat because in my experience the point takes care of itself when the flat is good but not vice versa (with fat down). Here are some in the pics I just pulled off my computer here in my home office from past cooks. Everybody has their ways but this is mine....your mileage may vary..


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Or when a dang probe decides to fail and the next thing you know your system is quoting the point at 195 and the flat at 70 lol. Ive had this happen twice towards the end but it seems both ends always sync up by the last 15 degrees or so every time I cook. Both times a probe failed the one probe was good for the entire brisket, came out perfect.


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