Originally Posted by sdhjames
Thanks for the advice Pitmaster T.
Do you check temps or probe for feel? or both?
So point will always be done before flat, do you seperate and finish the flat or leave together?
I did look at the flat temp when I pulled it, 205 with a Thermapen and then I wrapped and rested in cooler for 4 + hours. Though it was 205 that's not why I pulled it, I thought it probed with little resistance. First time I tried to probe there was a noticable difference between the point and the flat. Point felt like butter and very similar to when I do pork butts. The second time I checked the point and flat were very similar in feel.
I will try another brisket again soon.
allow me to add this. i was taken to school