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-   -   What temp to cook the Brisket Flat to (http://www.bbq-brethren.com/forum/showthread.php?t=85211)

juggs 05-23-2010 12:05 PM

What temp to cook the Brisket Flat to
 
cooking a 12 lb Brisket . in the past i have cooked the point or thick end to 195 , but the flat seemed over cook. should i cook the flat to about 195-200? and if i do will the point be cooked enough?
Appreciate any advice

LMAJ 05-23-2010 12:22 PM

I usually cook my brisket to 200, when I am doing flats or packers. 200 is just a guideline, I also check how a probe slides in - if it's like butter it's done, if there is resistance... not done.
Good luck.

Chef Jim 05-23-2010 12:29 PM

Took my last one off at 202 I think. Did it in a pan the whole way. It was great.

Blackened 05-23-2010 12:32 PM

Quote:

Originally Posted by LMAJ (Post 1290125)
I also check how a probe slides in - if it's like butter it's done, if there is resistance... not done.
Good luck.

This

landarc 05-23-2010 12:42 PM

I never check the point, I check the flat, I look for around 195-200 and do the probe test. The probe test is my main method, not temp. I actually start checking at 165 for the stall and 180 or so in the flat for if it is done.

Ron_L 05-23-2010 01:07 PM

Quote:

Originally Posted by LMAJ (Post 1290125)
, I also check how a probe slides in - if it's like butter it's done, if there is resistance... not done.
Good luck.

Yep... This. Internal temp is a guideline. Go by feel. Your last brisket may have been done at 190 but this one may need to go to 200.


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