I picked up a 15 lb packer cut brisket and I plan on smoking it this weekend. Where is the optimal place to stick the meat probe to monitor the temperature? Flat or Point end?
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Noticed nobody was biting on this one. The short answer is always probe the flat. But when the flat is done, the point won't be done yet. When the flat is done (I pull at 190 - 195 but you can search for "fork test"), pull the brisket and separate the point and flat. the point can then go back in for burnt ends, or save it to finish cooking later. You can do a search for "Burnt Ends". Good luck - this is my favorite meat to smoke.
What Dan-Q said.
It depends...
You need to check it for temp but temp isn't the reason to pull it. That will get you in the range, but as we've always said, use temp as a guide, not a rule. Do a search on "poke and prod" method in this brisket forum for info:
Search on "poke and prod"
You need to check it for temp but temp isn't the reason to pull it. That will get you in the range, but as we've always said, use temp as a guide, not a rule. Do a search on "poke and prod" method in this brisket forum for info:
Search on "poke and prod"
Thanks for the replies!
Sure Eyebuster. Let us know how it comes out.
BTW, take a moment and update your profile to include your fine new SM020 so folks can help tailor their advice.
BTW, take a moment and update your profile to include your fine new SM020 so folks can help tailor their advice.