The tip on the bottom may need to be cubed with some sauce, but will be tasty. The point will be fine and the rest will transition to butter soon!
-
-
-
Thanks for walking me thru this!! Although I have been around here for a while, I'm definitely still learning.
Just something worth noticing... the internal of the flat dropped to 165ish after separating from the point and moving to the hotter side. Could be any number of issues, but find it interesting. currently back to 171.Comment
-
208 was the magic number for this one. That's where the flat probed right. 14 hours for the point before cambro. Add an hour and a half for the flat, and only got the very center to 203. Was afraid of drying out the rest.
I'm spent.
Nap time.
Too tired for sides right now.
Gonna have to try these on a larger smoker soon.
Thanks for keeping me company everyone, and the advise.
Comment
-
The Flat is dry. I guess 208 was to much, or it took to long to get there. I probably should have crutched.
I haven't sliced the point, but by feel it should be great.Comment
-
JCGrill, Thanks for your comments. I'm not sure what to do either, in that situation. Probably crutching. It took a heavy toll when on the bark when I did my first one. I'll keep after it though. I used up the last of the flat tonight in a pasta dish, with lots of left overs, so should be tapping into that point soon. I'm expecting the best.
-
I have another friend who was doing his first brisket overnight Saturday night and his experience was very similar to yours. Flat was not getting tender, and I believe he gave up before probe tender for fear of drying up. I don't have enough experience to know what to do in that situation. I think a crutch would be good, but I don't think I would ordinarily use it, so I think by the time I realized that I needed it, it would be too late.Comment
Comment