I didn't have any issues when I smoked mine. I cooked the flat to 203 degrees, and it came out perfect. I don't remember the temp on the point, but I was very happy with the brisket.When smoking a whole brisket, how doI deal with the flat cooking faster than the point?
Welcome to SMFWhen smoking a whole brisket, how doI deal with the flat cooking faster than the point?
Generally it’s the other way around. Is this an active cook? I would ignore the point and cook the flat to probe tender. Generally around 203F but use a wooden skewer to probe or a thermal probe to test. When the probe goes in and out, all over, with very little resistance, it’s done. Don’t worry a whole lot about temperature, only as a guide, probing tells the tale.When smoking a whole brisket, how doI deal with the flat cooking faster than the point?
Yup, and the question was really never answered with 5k views. When people use the search for an issue like this they have to sift through all threads with no answer. This thread will soon drift off the end of the page, but for those searching for help I see no harm in leaving some good information for them.This post is 2yr old lol.
Welcome to SMF. Regardless of this being an old post you commented on, what video are you referring to?It's best to watch the video, because it would be hard to explain that way