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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-24-2012, 10:20 AM   #1
Just BS
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Default Thoughts on my Brisket

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....
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Unread 11-24-2012, 10:31 AM   #2
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Ignore the point and focus on the flat. the point will be insane anyways when the flat is ready
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Unread 11-24-2012, 10:34 AM   #3
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^^^^+1... what he said
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Unread 11-24-2012, 11:55 AM   #4
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The point has a lot more fat then the flat so it's going to probe differently. Concentrate on the flat.
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Unread 11-24-2012, 02:08 PM   #5
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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.
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Unread 11-24-2012, 02:19 PM   #6
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Quote:
Originally Posted by Untraceable View Post
Ignore the point and focus on the flat. the point will be insane anyways when the flat is ready
Said best!
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