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Old 08-19-2014, 07:11 AM   #34
Ten Point
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Join Date: Aug 2008
Location: Glen Rose, TX work in Jackson, MS
Hunt In: Hamilton County

Originally Posted by thegrouse View Post
Thanks for taking the time to write this up. I have been "practicing" brisket every weekend. This is the part I have the most trouble with. Are you probing the thickest part of the brisket meaning through the flat and point together? I have tried temps from 195-215 and I can never get the flat to feel like melted butter. The point is tender and where the flat meets the point is pretty tender but the end of the flat will never get super tender. Thanks for the tips
I generally check the thickest part of the flat as well as the point and through the point to the flat beneath it. If you feel like your point is done and the flat under it isn't, go ahead and remove the point from the flat, wrap them separately and continue cooking until you probe tender.
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