So, cooking to 203 with brisket, flat is almost there, point is 20+ degrees less. Been on smoker at 225 for 13 hours. Hate to over cook the flat to get the point to 203. Suggestions?
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Brisket at 203 but where?
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You could take it off and separate the two and put the point back on. I have done that before and it turned out great. My method the last number of years has been to pan the brisket around 170 with some dark beer in the bottom of the pan. Don't cover just let it sit in the smoker and continue cooking. If the point is lagging this help keep the flat from drying out too much and you get some fantastic au jus at the end.
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Charter Member
- Oct 2014
- 2814
- Winnipeg Manitoba Canada
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Cookers:
Broil King XL
Broil King Smoke
Weber Kettle 26
Grilla Pellet smoker
Capital 40 natural gas
Napoleon Pro 22 kettle
Thermometer:
Maverick 733
Thermapen (ok..4 thermapens)
Thermo works DOT (or two)
Fireboard (probably my favourite)
Thermworks Smoke (or two)
Accessories:
SnS (original, plus and XL)
DnG pans, 6 or 7 of these
Vortex
Grillgrates
and, maybe some other toys as well
Go by feel as well. If the point is probe tender you may not need to take it into the 200’s. I agree with the divide advice above, and you could also wrap the point after you separate.
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