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Jul 4, 2020
2:35
:41
pm
kotacoug
Intervention Needed
Separate the point and flat right away, then continue the point and rest the
Flat. Otherwise you’ll be disappointed. Make sure the flat is for sure done using the probe test and not just the temp itself.
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kotacoug
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kotacoug
Joined
Jul 20, 2002
Last login
Apr 28, 2024
Total posts
80,494 (4,682 FO)
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Messages
Author
Time
Status update: brisket flat is over 200 degrees, point 20 degrees behind.
byujdmba
7/4/20 2:29pm
If the point is that far behind, you might consider separating them, rest the flat and continue to cook the point.
NWCoug
7/4/20 2:33pm
...time for burnt ends.
kccougar
7/4/20 2:33pm
Separate the point and flat right away, then continue the point and rest the
kotacoug
7/4/20 2:35pm
In the future just separate to begin with.
kotacoug
7/4/20 2:36pm
Funnny, mine’s the opposite. Point and most of the flat is about 185 but the very middle of the flat is just over 170.
NWCoug
7/4/20 2:37pm
What do you look for with texture??
AZPTCOUG
7/4/20 2:48pm
Just the probe sliding into the brisket easily. Also, if you can give it a shake, it should wobble almost like jello.
NWCoug
7/4/20 3:59pm
Thanks, all. Flat is now resting; point re-wrapped and back on the grill.
byujdmba
7/4/20 3:03pm
If the point is wrapped you can bump up the temp. I think a good rest is as/more important for the point due to all of
NWCoug
7/4/20 4:02pm
How’d it turn out? Here’s mine:
NWCoug
7/4/20 6:31pm
Looks awesome. Mine turned out well, too.
byujdmba
7/4/20 9:58pm
That looks amazing! Excellent work
CardstockCoug
7/5/20 7:19am
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