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

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Jul 4, 2020
4:02:47pm

NWCoug Chicken casserole supplies

the extra fat. It can take awhile sitting at temp to work the magic and render it down to greasy goodness.

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NWCoug

Bio page: NWCoug
Joined: Jul 4, 2008
Last login: May 4, 2024
Total posts: 5,328 (5 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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