What temp to cook the Brisket Flat to

juggs · May 23, 2010

cooking a 12 lb Brisket . in the past i have cooked the point or thick end to 195 , but the flat seemed over cook. should i cook the flat to about 195-200? and if i do will the point be cooked enough?
Appreciate any advice

LMAJ · May 23, 2010

I usually cook my brisket to 200, when I am doing flats or packers. 200 is just a guideline, I also check how a probe slides in - if it's like butter it's done, if there is resistance... not done.
Good luck.

Chef Jim · May 23, 2010

Took my last one off at 202 I think. Did it in a pan the whole way. It was great.

Blackened · May 23, 2010

LMAJ said:
I also check how a probe slides in - if it's like butter it's done, if there is resistance... not done.
Good luck.

This

landarc · May 23, 2010

I never check the point, I check the flat, I look for around 195-200 and do the probe test. The probe test is my main method, not temp. I actually start checking at 165 for the stall and 180 or so in the flat for if it is done.

Ron_L · May 23, 2010

LMAJ said:
, I also check how a probe slides in - if it's like butter it's done, if there is resistance... not done.
Good luck.

Yep... This. Internal temp is a guideline. Go by feel. Your last brisket may have been done at 190 but this one may need to go to 200.

What temp to cook the Brisket Flat to

juggs

Well-known member

LMAJ

somebody shut me the fark up.

Chef Jim

Babbling Farker

Blackened

is one Smokin' Farker

landarc

somebody shut me the fark up.

Ron_L

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