Brisket question

bmock · Jan 5, 2013

I am just finishing up a 10 lb brisket cook. Started it last night. The point is probing tender. The flat has some resistance. Serving time is 4ish. What should I do? Cook till probe tender then tent with foil or wrap and throw in cooler now?

Thanks!

Cayman1 · Jan 5, 2013

Flat needs to probe tender, not point. Might be a good time to pull it off seperate flat from point, foil flat and cook till probe tender. Make the burnt ends and throw back on for a couple of hours.

bmock · Jan 5, 2013

This is my first cook so I'm going to keep it together and try burnt ends next time.

There are some spots that probe tender on the flat and other spots that are still holding on. Should I keep cooking it?

daninnewjersey · Jan 5, 2013

bmock said:
There are some spots that probe tender on the flat and other spots that are still holding on

Which parts of the flat are tender? Ends? Middle?

bmock · Jan 5, 2013

It's kinda hit or miss. But generally the end. The thinner part of the flat

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daninnewjersey · Jan 5, 2013

I'd suggest cracking a beer and waiting.....she will give it up....:biggrin1:

Bludawg · Jan 5, 2013

if it is probing tender in the thickest part you will be good to pull and rest. If it is cloer to the tail give it another 45 min it should be close. Hope this helps.

Bbq Bubba · Jan 5, 2013

When the thickest part of the flat is tender, pull it. If you wait until the thin part probes it will be too far gone. I would wrap loosly in foil and hold in a empty cooler.

bmock · Jan 5, 2013

Thanks for the help guys I pulled it and started a new thread showing some pics!!

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Brisket question

bmock

Knows what a fatty is.

Cayman1

is one Smokin' Farker

bmock

Knows what a fatty is.

daninnewjersey

Babbling Farker

bmock

Knows what a fatty is.

daninnewjersey

Babbling Farker

Bludawg

somebody shut me the fark up.

Bbq Bubba

somebody shut me the fark up.

bmock

Knows what a fatty is.

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