Given how important cooking to temperature is, and given the variation in texture between a flat and point, where is the recommended location to insert the remote-read temperature probe? Into the flat, or into the point?
TIA.
Mike
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Hi Mike,
I always insert it in the flat. Place it in a nice lean area in the flat.
I always insert it in the flat. Place it in a nice lean area in the flat.
Most cooks place it into the thickest part of the flat.
There is one school of thought, that hot/fast cooks, that places it in the point.
Keeping in mind that temp is merely an indication of when to start checking the tenderness of a brisket.
There is one school of thought, that hot/fast cooks, that places it in the point.
Keeping in mind that temp is merely an indication of when to start checking the tenderness of a brisket.
I probe the flat because it has a smaller "done" window. Plus, the point can cook for hours beyond what would render the flat into jerky. So I probe the flat and focus all my attention on it to cook it to the desired level of tenderness.
When the flat is done, foiled, and resting, then I focus my attention on the point.
When the flat is done, foiled, and resting, then I focus my attention on the point.
Thanks for the replies. Having read the suggestions, I resolved the issue by buying a second probe, and I'll monitor both parts. I'm not sure if I'll try to separate the flat and the point before cooking, or do the split when the flat temp is right.
Hope the brisket is as good as the first butt and salmon, and better than the troublesome ribs! Our kitchen is about to be torn apart for a month or more, and we are planning on living out of the freezer and the 009, thus, all the experimentation.
Hope the brisket is as good as the first butt and salmon, and better than the troublesome ribs! Our kitchen is about to be torn apart for a month or more, and we are planning on living out of the freezer and the 009, thus, all the experimentation.
Mike,not to seem to be against more info,but what would you hope to accomplish by monitoring the flat and the point?
Why would you separate point from flat?
Donna's family designed the regular Cookshacks a half century ago,to cook briskets.
Ordinarily a brisket is considered the most difficult to cook well,consistently.
If we don't get too tricky,the CS does a pretty good job.
Why would you separate point from flat?
Donna's family designed the regular Cookshacks a half century ago,to cook briskets.
Ordinarily a brisket is considered the most difficult to cook well,consistently.
If we don't get too tricky,the CS does a pretty good job.
Tom,
I'm new at this, so perhaps using 2 probe is naive. This thread http://forum.cookshack.com/eve/forums/a/tpc/f/7091028883/m/8221063744 suggested to me that, because of the diffrence in thickness and fat content, the flat and the point might not be at the same temp at the same time. So, 2 probes made sense to me. If, in fact, the point is left in longer, cutting it off before cooking seemed simpler (although against SmokinOkie's advice for novices in Brisket 101).
Mike
I'm new at this, so perhaps using 2 probe is naive. This thread http://forum.cookshack.com/eve/forums/a/tpc/f/7091028883/m/8221063744 suggested to me that, because of the diffrence in thickness and fat content, the flat and the point might not be at the same temp at the same time. So, 2 probes made sense to me. If, in fact, the point is left in longer, cutting it off before cooking seemed simpler (although against SmokinOkie's advice for novices in Brisket 101).
Mike
I wouldn't worry about 2 probes, as you will pull it based on the temp in the flat. You won't be pulling it based on the temp in the point (it needs a little longer to render)
One "trick" is to cook it whole. But before you do that, cut along the fat line so that the point and flat will be easy to distinguish after cooking.
Then, when the flat is done (I put the probe in basically in the center of the flat mass) you can take it out, cut off the point, and put it back in.
One "trick" is to cook it whole. But before you do that, cut along the fat line so that the point and flat will be easy to distinguish after cooking.
Then, when the flat is done (I put the probe in basically in the center of the flat mass) you can take it out, cut off the point, and put it back in.
Smokin' knows stuff.
I'm no expert,but keeping things simple,taking good notes,adjusting one thing at a time,as you move in the direction that the product suits you,is usually the quickest way to get there.
It also allows you to replicate the successes.
If we try everybodys' recommendations,it is difficult to know how to adjust our process.
The simple way might suit you ,and your friends and family.
There might be one thing that you would like to see turn out different.
Is it critical that the different parts be the same temp?
At this point,all the fine cooks on the forum can probably help get you in the right direction.
My guess is that the places that serve brisket around you,cook to whatever their standard is.
They may cook by time/experience.
They may stick a large meat fork into it,and if it slides off easily,it is ready.
They may just slice the whole brisket and serve.
They may separate the point after cooking,turn it so the grain runs the same way as the flat.
Now,they slice it.
Some may separate the point and use it for chopped sandwiches.
Slice the flat for plates.
Brisket is typically your most difficult to replicate,consistently.
The experience and the good notes get you to your technique.
Your brisket will probably suit you better,after you have cooked a few.
Just my $0.02
I'm no expert,but keeping things simple,taking good notes,adjusting one thing at a time,as you move in the direction that the product suits you,is usually the quickest way to get there.
It also allows you to replicate the successes.
If we try everybodys' recommendations,it is difficult to know how to adjust our process.
The simple way might suit you ,and your friends and family.
There might be one thing that you would like to see turn out different.
Is it critical that the different parts be the same temp?
At this point,all the fine cooks on the forum can probably help get you in the right direction.
My guess is that the places that serve brisket around you,cook to whatever their standard is.
They may cook by time/experience.
They may stick a large meat fork into it,and if it slides off easily,it is ready.
They may just slice the whole brisket and serve.
They may separate the point after cooking,turn it so the grain runs the same way as the flat.
Now,they slice it.
Some may separate the point and use it for chopped sandwiches.
Slice the flat for plates.
Brisket is typically your most difficult to replicate,consistently.
The experience and the good notes get you to your technique.
Your brisket will probably suit you better,after you have cooked a few.
Just my $0.02
Do you recommend cooking the flat to the desired temperature and then seperating the point and cook it to another temperature? If the flat is to a nice sliceable temperature, does that mean the point is still undercooked?
I guess you could look at the point as being undercooked. The point has more fat in it that needs to be rendered out to make the meat more enjoyable and less fatty. Plus, the extra time really puts an extra layer of flavor on to all the cut surfaces exposed during the cutting up phase to chunks of meat for burnt ends. And, man is it is good at that point. I love burnt ends!!!
We tend to cook flat and point together.
I agree that there are times/specific reasons to cook the point more.
I advocate that when learning to cook a packer,in a Cookshack,to cook it whole and try eating it whole.
I have seen times in comps where the point is better slicing meat,than the flat.
I don't remember any rule that says the point is "undercooked" when the flat is appropriate for comp turnin.
Just my $0.02
I agree that there are times/specific reasons to cook the point more.
I advocate that when learning to cook a packer,in a Cookshack,to cook it whole and try eating it whole.
I have seen times in comps where the point is better slicing meat,than the flat.
I don't remember any rule that says the point is "undercooked" when the flat is appropriate for comp turnin.
Just my $0.02
The point is just as sliceable as the flat at the point you pull the brisket. Until people heard of Burnt Ends, they just took the brisket off and sliced away.
Around the smokin' household, everyone prefers the point without me making it into burnt ends (but what do they know)
I'd just focus on the temp of the flat, the point will be fine eatin' too at the time you pull it, perfectly cooked. Just not Burnt End stage...
Smokin'
Around the smokin' household, everyone prefers the point without me making it into burnt ends (but what do they know)
I'd just focus on the temp of the flat, the point will be fine eatin' too at the time you pull it, perfectly cooked. Just not Burnt End stage...
Smokin'