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Brisket Questions

Sammy_Shuford

Sammy_Shuford

is Blowin Smoke!
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Just placed my first brisket in the drum smoker.

I have my Maverick probe dead center top/bottom, but where in the brisket SHOULD it be. Thick end, the narrow end of the point, in the middle?

I plan on pulling from drum for FTC at 180.
 
I put it in the thickest part of the flat. Keep in mind that there is no perfect temperature for brisket. While in my experience it averages around 200, I have had briskets done at much lower and slightly higher temperatures. When the probe slides in like butter, it's done.
 
Yep, Mister Bob is right. Use the temperature only as a guide. I pull when the probe goes in "like budda" then foil and rest in a cooler for at least an hour. Have fun and enjoy!
 
When are you planning on eating it?
aka When is it going to be done and when do we get photos? :p
 
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