Reply to "The Perfect Brisket, Finally!"

Former Member

Great job CaterGreat!!! Just takes a little practice!

For the flat...I will usually cut that off from the point and let the point cook another hour or so.

I like the flat to be around 185-190ï¿½......that is about perfect for slicing. Brisket is one of those cuts of meat that a thermo will very often NOT give you a good indication of doneness. I always use the poke test....poke your thermo probe into it and feel for the resistance.

4/28/0110:00 AM

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