I put the packer on at 2 AM and it looks and smells great. BUT the point end is at 195* and probe tender, (like a knife through butter), but the flat end is at 188* and not so tender. I would have thought it would be the other way around and the flat would be the lower temp. It seems like a fast cook to me too - 9.5 lbs @ 225*, (rock steady at 225*), in 10 hours.
So do I leave it on until the flat is probe tender and possibly overcook the pointy end, or cambro it now?
Those temps are damn close my friend. Just wrap it and it will help to even it out. At this point, your almost done. No need to panic. Just wrap it let it go for a few more mins and you will be good. The point can go a bit over 202 F no problem. It will give the rest of the biz time to catch up. I would not be worried about those different temps at all. They are almost the same at this point in the cook.
If its already wrapped, let it ride till the flat gets to 198-202 F. Then pull it. The fatty point cant take the extra heat.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Absolutely... Cut the point into cubes, put some sauce on it and put it back in your smoker while the flat finishes.👍 That's my standard operating procedure for brisket now. The point always finishes before the flat.
Points get butter tender waaaaaaaaaaaaaaaaaay too early. In fact, when my flats are probe tender, I can cube the point (which is plenty butter tender) and it is really too tough, and needs more time to render down some more, then sauce and caramelize.
Thanx again to all. The cook was a huge success. I will do another post about the whole experience - complete with photos, but it will take a while to recover first...
Comment