Temp measure at the point or the flat?

vash · 08-14-2005, 12:59 AM

Ok folks, I'm doin my first brisket today and I've had her goin for about 12 hours for a # 10. now the flat has been stuck at 140 for forever, but the point is at 165, when do I wrap? Where do I judge the temp at?

thanks

Vash

thillin · 08-14-2005, 02:17 AM

Quote:

Originally Posted by vash

Ok folks, I'm doin my first brisket today and I've had her goin for about 12 hours for a # 10. now the flat has been stuck at 140 for forever, but the point is at 165, when do I wrap? Where do I judge the temp at?

thanks

Vash

Here's a link to the roadmap at the top of this section:

http://www.bandera-brethren.com/inde...ewtopic&t=5286

vash · 08-14-2005, 02:26 AM

Quote:

Originally Posted by thillin

Quote:

Originally Posted by vash

Ok folks, I'm doin my first brisket today and I've had her goin for about 12 hours for a # 10. now the flat has been stuck at 140 for forever, but the point is at 165, when do I wrap? Where do I judge the temp at?

thanks

Vash

Here's a link to the roadmap at the top of this section:

http://www.bandera-brethren.com/inde...ewtopic&t=5286

I read that, but it didnt have where to put the probe... the point has a lot of fat around it so I'm kinda worried I'm getting escwed temps from the point, and the flat hasnt moved from 140 since about 2 this afternoon

kcquer · 08-14-2005, 06:09 AM

I always check dead center of the flat, usually just under the edge of the point. I can't explain your long hold @ 140, I never probe anything until I think it should be getting to 140-150 or so (saves probe wire spagetti knot mod when rotating stuff).

After going an hour per pound, you should start being able to check by how much resistance you feel when inserting the probe. If it goes in with little resistance (like checking a done baked potato) you're there. If it requires a little force, needs a bit more time.

Sorry there wasn't more help at the hour you needed it Bro. Hope the brisket is good.

Cecil · 08-14-2005, 09:44 AM

I put the probe in the flat. It usually stays at 140* for a few hours but just be patient and keep going. It will begin to rise again. No need to foil it.
I can tell it's done by using the probe as a guide but I wiggle the brisket to see if it shakes like jello. It should "wabba wabba". Then I know it's done. If it doesn't shake like jello lower the smoker temp. to hold the meat at your finishing temp. This will make the brisket break down better and make it more tender without overcooking it.
I always seperate the flat and point when the flat is done. I slice the flat and save the point to chop up for sandwiches.

Jorge · 08-14-2005, 09:57 AM

I check the flat. When you checked the point is there any chance you had the probe inserted into the layer of fat between the point and the flat? I suspect that might have been the cause for the higher temp

roknrandy · 08-14-2005, 11:14 AM

Vash, The arrows are where I was checking with a probe in the center of the sides (mine was done at 172 deg.) The probe slide right in with no resistance.

vash · 08-14-2005, 12:16 PM

thanks guys,

I figgured it would be better hitting the flat (more surface area) so I hit the flat right behind the point and got it up (finally!) to 170 before pulling it.. it was very soft and did the jello shuffle.. seeing that it was 4 in the morning I just coolered and went to bed.. Gonna preheat a oven to bring it back up to temp then carve that puppy.. I sure hope I was paitent enough!!

Vash

BBQchef33 · 08-14-2005, 01:03 PM

wow.. ya missed right where i poke it. Right between those 2 arrows on the left of your pic, and slightly more towards the tip of the flat pushing it in towards the point. I go it at a steep angle so i can push thru as much tissue as I can.. if you feel resistance, or "chatter" as it pushes thru the layers, give it more time. Once it goes in like buteer, give it a 2-3 hour rest wrappped and in a cooler. Personally, i pay no attention(ok very little) to temp. I go by feel, but i will very very rarely let any brisket go past 190. I try to remove them as close to 180-185 as i can.

BTW, i got 2 17lbers in there right now. :)

Bigdog · 08-14-2005, 01:34 PM

Double posting farker.

I gonna report you to the Poobah...oh, you are the Poobah...nevermind.

Back on topic:
Paying too much attention to temp and not to feel can be a bad thing. Professional cooks almost always go strickly by look and feel. But it is always important to monitor the pit temps.

roknrandy · 08-14-2005, 02:02 PM

Poobah has hickups today.

chad · 08-14-2005, 04:34 PM

Check the bark color - when it's the way you want it foil the brisket - oddes are the flat will be between 140-160. Pull when the POINT is 190. Let it take a nice long rest.

As always, this is my opinion - you're mileage will vary. :D

08-14-2005, 12:59 AM	#1
vash Found some matches. Join Date: 08-27-04	Temp measure at the point or the flat? Ok folks, I'm doin my first brisket today and I've had her goin for about 12 hours for a # 10. now the flat has been stuck at 140 for forever, but the point is at 165, when do I wrap? Where do I judge the temp at? thanks Vash

08-14-2005, 06:09 AM	#4
kcquer Lives in Spirit Join Date: 02-17-04 Location: Wherever there's Sweet Blue	RE: Re: Temp measure at the point or the flat? I always check dead center of the flat, usually just under the edge of the point. I can't explain your long hold @ 140, I never probe anything until I think it should be getting to 140-150 or so (saves probe wire spagetti knot mod when rotating stuff). After going an hour per pound, you should start being able to check by how much resistance you feel when inserting the probe. If it goes in with little resistance (like checking a done baked potato) you're there. If it requires a little force, needs a bit more time. Sorry there wasn't more help at the hour you needed it Bro. Hope the brisket is good. __________________ Brinkmann Smoke King Deluxe Brinkmann Cimarron Deluxe FE-100 Fast Eddy by Cookshack They give me shivers when they bounce around, buckled up or draggin' on the ground, I like big....Joe Walsh

08-14-2005, 09:44 AM	#5
Cecil Knows what a fatty is. Join Date: 08-13-03 Location: Oklahoma, OKC	RE: Re: Temp measure at the point or the flat? I put the probe in the flat. It usually stays at 140* for a few hours but just be patient and keep going. It will begin to rise again. No need to foil it. I can tell it's done by using the probe as a guide but I wiggle the brisket to see if it shakes like jello. It should "wabba wabba". Then I know it's done. If it doesn't shake like jello lower the smoker temp. to hold the meat at your finishing temp. This will make the brisket break down better and make it more tender without overcooking it. I always seperate the flat and point when the flat is done. I slice the flat and save the point to chop up for sandwiches. __________________ "I have all my money tied up in non-negotiable debts so no one can take it away from me" ============================= NB Bandera UDS

08-14-2005, 09:57 AM	#6
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx	RE: Re: Temp measure at the point or the flat? I check the flat. When you checked the point is there any chance you had the probe inserted into the layer of fat between the point and the flat? I suspect that might have been the cause for the higher temp __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!!

08-14-2005, 11:14 AM	#7
roknrandy Full Fledged Farker Join Date: 08-03-04 Location: Va.	Vash, The arrows are where I was checking with a probe in the center of the sides (mine was done at 172 deg.) The probe slide right in with no resistance. __________________ Silver Smoker and a Bandera [COLOR=#ff0000]WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people.[/COLOR] one cigarette costs 2 minutes of your life. one bootle of beer costs 4 minutes of your life. one working day costs 8 hours of your life.

08-14-2005, 12:16 PM	#8
vash Found some matches. Join Date: 08-27-04	thanks guys, I figgured it would be better hitting the flat (more surface area) so I hit the flat right behind the point and got it up (finally!) to 170 before pulling it.. it was very soft and did the jello shuffle.. seeing that it was 4 in the morning I just coolered and went to bed.. Gonna preheat a oven to bring it back up to temp then carve that puppy.. I sure hope I was paitent enough!! Vash

08-14-2005, 01:03 PM	#9
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	wow.. ya missed right where i poke it. Right between those 2 arrows on the left of your pic, and slightly more towards the tip of the flat pushing it in towards the point. I go it at a steep angle so i can push thru as much tissue as I can.. if you feel resistance, or "chatter" as it pushes thru the layers, give it more time. Once it goes in like buteer, give it a 2-3 hour rest wrappped and in a cooler. Personally, i pay no attention(ok very little) to temp. I go by feel, but i will very very rarely let any brisket go past 190. I try to remove them as close to 180-185 as i can. BTW, i got 2 17lbers in there right now. :) __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

08-14-2005, 01:34 PM	#10
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas	Double posting farker. I gonna report you to the Poobah...oh, you are the Poobah...nevermind. Back on topic: Paying too much attention to temp and not to feel can be a bad thing. Professional cooks almost always go strickly by look and feel. But it is always important to monitor the pit temps. __________________ Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

08-14-2005, 02:02 PM	#11
roknrandy Full Fledged Farker Join Date: 08-03-04 Location: Va.	Poobah has hickups today. __________________ Silver Smoker and a Bandera [COLOR=#ff0000]WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people.[/COLOR] one cigarette costs 2 minutes of your life. one bootle of beer costs 4 minutes of your life. one working day costs 8 hours of your life.

08-14-2005, 04:34 PM	#12
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	Check the bark color - when it's the way you want it foil the brisket - oddes are the flat will be between 140-160. Pull when the POINT is 190. Let it take a nice long rest. As always, this is my opinion - you're mileage will vary. :D __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.

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