Admittedly I haven't cooked nearly as many briskets in my life as I have racks of ribs, pork shoulders, chickens, etc., but I've also not ran into this one yet.
Currently on: Full packer brisket, USDA prime, 16.5 pounds
Point temping about 198, Flat temping about 175. The point is big and thick, but the flat also isn't super thin by any means. I always try to buy them as "even" as possible.
Just to rule out thermometer issues, I've swapped probes and verified against another probe entirely and getting the same thing.
Anyone else seen this before? Thoughts? Perhaps time to separate point/flat and remove point once it is probe smooth as butter?
Currently on: Full packer brisket, USDA prime, 16.5 pounds
Point temping about 198, Flat temping about 175. The point is big and thick, but the flat also isn't super thin by any means. I always try to buy them as "even" as possible.
Just to rule out thermometer issues, I've swapped probes and verified against another probe entirely and getting the same thing.
Anyone else seen this before? Thoughts? Perhaps time to separate point/flat and remove point once it is probe smooth as butter?
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