Originally Posted by Saiko
Was it probe tender at 188? As repeated often around here, briskets are "done when they are done", but 188 might have been a little low, resulting in a slightly undercooked flat. Briskets can be done from 185 all the way up to 205 and up, they are picky bunch.
They sure can be picky. I probably could have left it on a little longer as I hadn't hit butter yet. My last brisket was a big 17 lber done on the WSM was overdone and just falling apart so I wanted to make sure I could slice this one.
Is there any benefit in separating the point from the flat at the beginning of the cook?
18.5 weber kettle,22.5 OTS, ECB, WSM, UDS and a Splash Proof Ultra Fast [COLOR=orange][B]Orange[/B][/COLOR] Thermapen