Reply to "Seeking Brisket Wisdom"

WinslowMember

I don't think there were any issues with temp readings... I had three total probes in the works just to be sure and they all confirmed the internal temp of the meat (e.g., 195F in thickest part of the flat, but around 180F in the thinner parts) as well as the oven temp of the smoker (225F). You can kind of see the shape of the brisket in the photos I attached, but it wasn't all that symmetrical given that the end of the brisket with the start of the flat was quite thin, and then the brisket proceeded to get thicker and thicker as you move towards the point. Somewhat similar to this one found on google images. What I can't wrap my head around, though, is that the thinner part of the flat was 15 degrees cooler than the thickest part.

6/17/1910:26 AM

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