Dumb question with most likely a very obvious answer.
Ive been drying out my flat lately when I cook brisket. When you're checking for doneness (around 195 is when I start checking, should maybe start sooner...) should the flat feel exactly like the point? It seems like there's definitely a difference between the two when it's done. Today I pulled a brisket when the flat still had some resistance and came out great after it rested. Usually, The point feels absolutely like hot knife through butter and even though the flat still goes in easily I always seem to put a little more effort effort in when I stick the probe...then I keep cooking until I just get too hungry and the flat is dried out. By then I usually take it off at 203 or above when this happens. May be useful information that I usually cook whole packer Prime grade briskets from Costco because they're the only place I can get a whole packer without paying an arm and a leg.
Thanks guys.
Ive been drying out my flat lately when I cook brisket. When you're checking for doneness (around 195 is when I start checking, should maybe start sooner...) should the flat feel exactly like the point? It seems like there's definitely a difference between the two when it's done. Today I pulled a brisket when the flat still had some resistance and came out great after it rested. Usually, The point feels absolutely like hot knife through butter and even though the flat still goes in easily I always seem to put a little more effort effort in when I stick the probe...then I keep cooking until I just get too hungry and the flat is dried out. By then I usually take it off at 203 or above when this happens. May be useful information that I usually cook whole packer Prime grade briskets from Costco because they're the only place I can get a whole packer without paying an arm and a leg.
Thanks guys.
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