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Unread 04-10-2008, 04:30 PM   #3
Divemaster
somebody shut me the fark up.
 
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Quote:
Originally Posted by BobBrisket View Post
Looking at TexEx's brisket got me thinking about something. Being that a brisket is two separate parts in one. Do they cook at the same rate, or does the point cook slower or faster due to having more fat and collagen in it?
I normally split my briskets... I find that the point takes a couple of hours longer than the flat. My main reason is so I can get a good bark on the flat!

Quote:
Originally Posted by BobBrisket View Post
With this in mind, which part is the best place to put the probe. All flat side, all point side. I do it pretty much the same way Tex did it. I start the probe about the half way mark and then push it into the point end. Now that I think about it, it's probably right in that area where the two meet.
I actually am getting away from putting a probe into the meat for the duration of the cook to avoid the hole that is left behind... You can figure that it's going to take a good 8 hours before you need to see where it is and then I use the super accurate and fast blue thermopen...
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