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Brisket at 203 but where?

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    Brisket at 203 but where?

    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?

    #2
    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.

    Comment


      #3
      I agree - divide and conquer.

      Comment


        #4
        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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          #5
          If it’s prime definitely no need for 203

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