Reply to "Seeking Brisket Wisdom"

My probes were in the thickest part of the flat in the very center.

The thinnest part of the flat was dry & tough so it was likely undercooked which is fascinating because the thickest part of flat was perfectly cooked. My probe readings after pulling support this... 195F in thickest part of flat, and 180F in thinnest part.

Maybe there were different heat spots in my smoker? Perhaps next time I should rotate the brisket 180 degrees after pulling to wrap and re-inserting for a more even cook? Or maybe next time I give it a few more hours for that thin part of the flat to come up to temperature?

6/18/198:11 AM

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