- Oct 15, 2006
- 39
- 10
Hey All,
I have a 12 lb. Brisket on the smoker, it's 11:48 a.m. and it went on around 5:30 p.m. yesterday.
I have two temp probes in it, one in the middle of the flat going from the end horizontally with the length of the Brisket and one on the opposite side going the same way. The skinny side read 174, the cap side reads 154 in the middle. Which temp do I cook to? Pull it and foil when the skinny side is ~180 or disregard and cook fat side to ~180?
Thanks
Eddie
q-view will follow...
I have a 12 lb. Brisket on the smoker, it's 11:48 a.m. and it went on around 5:30 p.m. yesterday.
I have two temp probes in it, one in the middle of the flat going from the end horizontally with the length of the Brisket and one on the opposite side going the same way. The skinny side read 174, the cap side reads 154 in the middle. Which temp do I cook to? Pull it and foil when the skinny side is ~180 or disregard and cook fat side to ~180?
Thanks
Eddie
q-view will follow...