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-   -   Thoughts on my Brisket (http://www.bbq-brethren.com/forum/showthread.php?t=148356)

Just BS 11-24-2012 10:20 AM

Thoughts on my Brisket
 
I put a 13Lb full packer on my UDS 12 hours ago. Been running in the 225 range. Just did my first check and the flat felt tuff to probe around 165 but the point was soft in the high 180's. Does that sound odd?

I closed her up and bumped up the temp to 250ish. I was guestimating 14-16 hours anyways....

Untraceable 11-24-2012 10:31 AM

Ignore the point and focus on the flat. the point will be insane anyways when the flat is ready

smokeyokie 11-24-2012 10:34 AM

^^^^+1... what he said:mrgreen:

LMAJ 11-24-2012 11:55 AM

The point has a lot more fat then the flat so it's going to probe differently. Concentrate on the flat.

Bludawg 11-24-2012 02:08 PM

If you would have started that 13 lb hunk of Bovine Goodness off at min of 275 it would have been finished in less than 8 hrs. It aint done till it probes like butta all over.

Skidder 11-24-2012 02:19 PM

Quote:

Originally Posted by Untraceable (Post 2279697)
Ignore the point and focus on the flat. the point will be insane anyways when the flat is ready

Said best!


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