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Unread 08-14-2005, 02:26 AM   #3
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Default Re: Temp measure at the point or the flat?

Originally Posted by thillin
Originally Posted by vash
Ok folks, I'm doin my first brisket today and I've had her goin for about 12 hours for a # 10. now the flat has been stuck at 140 for forever, but the point is at 165, when do I wrap? Where do I judge the temp at?


Here's a link to the roadmap at the top of this section:
I read that, but it didnt have where to put the probe... the point has a lot of fat around it so I'm kinda worried I'm getting escwed temps from the point, and the flat hasnt moved from 140 since about 2 this afternoon
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