Quick brisket temp question?.....

Discussion in 'Grilling Beef' started by beerdelman, Oct 12, 2013.

  1. beerdelman

    beerdelman Newbie

    I have a 10lb brisket on now and have two temp probes in.  One is in flat side and other is in thick point.  I have about a 20 degree difference between the two of coarse the point being the lowest.  My question is which one do I go by for correct IT?? I dont want to go over on one side to get the other to temp.  Any help would be great 
     
  2. Go with the one that reaches your desired temp first, then if you want you can seperate and continue cooking the other piece. HTH
     
  3. beerdelman

    beerdelman Newbie

    OK sounds good! Thanks Bama
     
  4. I should add that temp is an indicator of doneness to start checking for tenderness.
     
  5. beerdelman

    beerdelman Newbie

    I am at 173 in flat at this point and 160 now in the point.  I got this in the smoke about 515 and it s now 920......4 hours and no bark!!  Way to fast and only at 240-250.  Should I wrap this or just let it go,  and will it dry out if I dont wrap it??
     
  6. And higher temps like 240-250 you're going to see your meat stall at a higher temp. That thing might not stall till 180 and it may stay at 180 for 2-3 hours.

    You can either wrap it or not wrap -- that's a chef's choice - and there are strong opinions in both camps.
     
  7. beerdelman

    beerdelman Newbie

    I did wrap my last brisket and it was done alot earlier than expected which is in the situation I am in now.  I wouldnt mind it stalling right now so it would take some smoke and bark but I also dont want it to dry out.  I plan on doing burnt ends also so should I wait for it to be done finish temp  or should I seperate and rest the tip a bit now (175) and start those?
     
  8. beerdelman

    beerdelman Newbie

    Just did a re check and my flat is actually at 158 and the tip is at 178....I guess I had the probes mixed up so the flat is actually lower than the point.  That seems strange to me but never know with meat I guess
     
  9. I'd take it to completion then do burnt ends. If you normally wrap and it is your go-to method I see no reason to change today unless it is your intention to experiment.
     
  10. beerdelman

    beerdelman Newbie

    Yup I think im gonna do something different and go no foil this time.  bought this piece for 1.68lb so good one to try something on.   Should I pull it at 190 or closer to 200?
     
  11. I LOVE experiments! You should start checking for tenderness about 190* IMHO. YMMV

    Look forward to the outcome.
     
    Last edited: Oct 12, 2013

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