Starting with the first one, I've always split the muscles and cooked them that way. Every brisket so far, the point has finished before the flat; not always by a lot, but always at least an hour. But today's cook is a little different.
My setup has evolved this way: BGE, two levels, flat on the bottom and point on the top. I monitor the lower level and flat with the DigiQ, the upper level and the point with a Maverick 733.
I put the meat on at 11:45 last night, the DigiQ set low, to 235, because I don't like stuff getting finished too early. I took the Maverick into the bedroom where I could check it when I get up during the night to use the bathroom.
At 4AM, the upper level was at 252 (17* difference not a big deal in a Kamado), and the point was reading 171... oh, boy. At 5:30, 252, and 191, and it was time to start probing. Not quite like butter, but close. And now, at 6:30AM, the point is wrapped and in the cooler.
Meanwhile, the flat is 179, and just left the stall. I think, idk, it's gone up 2* in the last half hour. But probably. Yep, it just hit 180.
Now, the upper rack runs hotter for the first half of most long cooks on my BGE, and the chamber evens out after a while. That didn't happen this time. But the difference of 17* isn't that much, some quick estimating of 252 minus ambient temp of 60, 235 minus ambient, about a 10% difference and then apply some formula for heat transfer that probably invokes an inverse square law or something, that plus the smaller and more tender flat will probably account for the usual hour or so difference.
So anyhow, here I am, on about 4.5 hours of sleep. And I could look at this two ways.
1) Good thinking! The point is going to be maximally tender, and when the flat is done, it too will be maximally tender!
2) Hey, that's great and all, but if you hadn't separated the roast, you would still be in bed right now, ya big goof.
What's the crowdsource information say? Is there a right path, or are there many right paths?
It it looks like brisket omelet for breakfast!
My setup has evolved this way: BGE, two levels, flat on the bottom and point on the top. I monitor the lower level and flat with the DigiQ, the upper level and the point with a Maverick 733.
I put the meat on at 11:45 last night, the DigiQ set low, to 235, because I don't like stuff getting finished too early. I took the Maverick into the bedroom where I could check it when I get up during the night to use the bathroom.
At 4AM, the upper level was at 252 (17* difference not a big deal in a Kamado), and the point was reading 171... oh, boy. At 5:30, 252, and 191, and it was time to start probing. Not quite like butter, but close. And now, at 6:30AM, the point is wrapped and in the cooler.
Meanwhile, the flat is 179, and just left the stall. I think, idk, it's gone up 2* in the last half hour. But probably. Yep, it just hit 180.
Now, the upper rack runs hotter for the first half of most long cooks on my BGE, and the chamber evens out after a while. That didn't happen this time. But the difference of 17* isn't that much, some quick estimating of 252 minus ambient temp of 60, 235 minus ambient, about a 10% difference and then apply some formula for heat transfer that probably invokes an inverse square law or something, that plus the smaller and more tender flat will probably account for the usual hour or so difference.
So anyhow, here I am, on about 4.5 hours of sleep. And I could look at this two ways.
1) Good thinking! The point is going to be maximally tender, and when the flat is done, it too will be maximally tender!
2) Hey, that's great and all, but if you hadn't separated the roast, you would still be in bed right now, ya big goof.
What's the crowdsource information say? Is there a right path, or are there many right paths?
It it looks like brisket omelet for breakfast!
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