Getting ready to make my first brisket. I know that temperatures are mostly a guideline, but one I'd like to follow, particularly on my first attempt. I've got a 13# (pre-trim) full packer I picked up when Snake River Farms had a sale.
I've got my game plan set, run my MAK at smoke setting until IT is around 150-160F or I think the bark looks good. Then wrap in butcher paper and bump the cook temp to 225F until IT is between 195-205F or "done".
My remaining question is what part of the brisket do I take my temp readings from? I assume that the flat will get to higher temps faster than the point. Of all of the recipes I've read (which is a lot) I do not recall seeing any that specified where to check the temp.
I've got my game plan set, run my MAK at smoke setting until IT is around 150-160F or I think the bark looks good. Then wrap in butcher paper and bump the cook temp to 225F until IT is between 195-205F or "done".
My remaining question is what part of the brisket do I take my temp readings from? I assume that the flat will get to higher temps faster than the point. Of all of the recipes I've read (which is a lot) I do not recall seeing any that specified where to check the temp.
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