View Single Post
Unread 08-14-2005, 02:26 AM   #3
vash
Found some matches.
 
Join Date: 08-27-04
Downloads: 0
Uploads: 0
Default Re: Temp measure at the point or the flat?

Quote:
Originally Posted by thillin
Quote:
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?

thanks

Vash
Here's a link to the roadmap at the top of this section:

http://www.bandera-brethren.com/inde...ewtopic&t=5286
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
vash is offline   Reply With Quote