Hi Guys, need a little help. Threw on a 8 lb brisket this morning at 5am. I usually get a first cut, nice and flat slab but didn't check the meat after leaving the butcher and got a second cut (I think). Trimmed the fat but have a point which I'm kicking myself now about slicing it off. Getting ready to crutch it. Should I slice it now or ride it out?
I'd leave it alone at this point. Seems like when you start changing things in the middle of your cook something else goes wrong. It's looking good at this time.
Let it ride. You’ll be glad you did. If the lower picture is of your brisket now I’d leave it unwrapped for a while yet. It needs more bark formation. Let those delicious flavors form for a while.
Thanks. I took your advice and let it bark up some more. Just checked in on it and it's reading around 196 in the widder section with a nice soft texture. The less thick side is coming in around 202 which is normally when I pull it off. Do you think I let the main section hit 203? I haven't smoked one of these with that big of thickness on one end.
Trust your probe. I use bamboo skewers to check mine. If you get very tender buttery feel except just before your probe breaks through the bottom then the bottom has started to dry out and it’s time to pull it off. Even if you get a dry spot or two save them to chop up in pinto beans. You’ve got this. You’re going to be very proud of your brisket!
I’d start probing it and the probe should slide in with no resistance like a hot knife through butter. It is more handy than temp as briskets are done between 190-203 generally.
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