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

Report problem with this ad

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.

Report problem with this ad

NWCoug

Bio page: NWCoug
Joined: Jul 4, 2008
Last login: May 11, 2024
Total posts: 5,339 (5 FO)

Report problem with this ad

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

Report problem with this ad

Posting on CougarBoard

In order to post, you will need to either sign up or log in.

Report problem with this ad