Howdy all,
I've got my first brisket on my Rec Tec 580 for about 10 hours now. I've got probes in the point and the flat. Brisket is a 14lb prime packer from Costco, trimmed and left whole.
It's through the stall now (or at least the point is). Both temps started progressing after the stall, but now the point has gone on a run while the flat has stayed...well, flat. Flat is at 171 and seems to be stalled again, Point is up to 184. (Note that I haven't gone in with instant read and verified these placements yet, but based on behavior to this point I'm pretty comfortable with them).
So, If the point hits 203 before the flat, do I pull it? Or do I wait for the flat? I think the fattier point can survive the extra time. But I also thought the flat was supposed to cook faster.
Will post before and after pics when done. Thanks for your help!
I've got my first brisket on my Rec Tec 580 for about 10 hours now. I've got probes in the point and the flat. Brisket is a 14lb prime packer from Costco, trimmed and left whole.
It's through the stall now (or at least the point is). Both temps started progressing after the stall, but now the point has gone on a run while the flat has stayed...well, flat. Flat is at 171 and seems to be stalled again, Point is up to 184. (Note that I haven't gone in with instant read and verified these placements yet, but based on behavior to this point I'm pretty comfortable with them).
So, If the point hits 203 before the flat, do I pull it? Or do I wait for the flat? I think the fattier point can survive the extra time. But I also thought the flat was supposed to cook faster.
Will post before and after pics when done. Thanks for your help!
Comment