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Old 05-23-2010, 12:05 PM   #1
juggs
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Default What temp to cook the Brisket Flat to

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
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Old 05-23-2010, 12:22 PM   #2
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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.
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Old 05-23-2010, 12:29 PM   #3
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Took my last one off at 202 I think. Did it in a pan the whole way. It was great.
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Old 05-23-2010, 12:32 PM   #4
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Quote:
Originally Posted by LMAJ View Post
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
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Old 05-23-2010, 12:42 PM   #5
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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.
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Old 05-23-2010, 01:07 PM   #6
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Quote:
Originally Posted by LMAJ View Post
, 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.
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