Thoughts on my Brisket

Just BS · Nov 24, 2012

I put a 13Lb full packer on my UDS 12 hours ago. Been running in the 225 range. Just did my first check and the flat felt tuff to probe around 165 but the point was soft in the high 180's. Does that sound odd?

I closed her up and bumped up the temp to 250ish. I was guestimating 14-16 hours anyways....

Untraceable · Nov 24, 2012

Ignore the point and focus on the flat. the point will be insane anyways when the flat is ready

smokeyokie · Nov 24, 2012

^^^^+1... what he said:mrgreen:

LMAJ · Nov 24, 2012

The point has a lot more fat then the flat so it's going to probe differently. Concentrate on the flat.

Bludawg · Nov 24, 2012

If you would have started that 13 lb hunk of Bovine Goodness off at min of 275 it would have been finished in less than 8 hrs. It aint done till it probes like butta all over.

Skidder · Nov 24, 2012

Untraceable said:
Ignore the point and focus on the flat. the point will be insane anyways when the flat is ready

Said best!

Thoughts on my Brisket

Just BS

is one Smokin' Farker

Untraceable

Babbling Farker

smokeyokie

is one Smokin' Farker

LMAJ

somebody shut me the fark up.

Bludawg

somebody shut me the fark up.

Skidder

Babbling Farker

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