Probe placement in a brisket....

BobBrisket · 04-10-2008, 04:19 PM

Looking at TexEx's brisket got me thinking about something. Being that a brisket is two separate parts in one. Do they cook at the same rate, or does the point cook slower or faster due to having more fat and collagen in it?
With this in mind, which part is the best place to put the probe. All flat side, all point side. I do it pretty much the same way Tex did it. I start the probe about the half way mark and then push it into the point end. Now that I think about it, it's probably right in that area where the two meet.
How do you all place probes in a brisket?

BBQ Grail · 04-10-2008, 04:25 PM

I place my probes in the flat. I figure since the point is going back on the smoker for burnt ends it's not as critical as making sure the flat is the proper temp.

It seems to work for me.

Divemaster · 04-10-2008, 04:30 PM

Quote:

Originally Posted by BobBrisket

Looking at TexEx's brisket got me thinking about something. Being that a brisket is two separate parts in one. Do they cook at the same rate, or does the point cook slower or faster due to having more fat and collagen in it?

I normally split my briskets... I find that the point takes a couple of hours longer than the flat. My main reason is so I can get a good bark on the flat!

Quote:

Originally Posted by BobBrisket

With this in mind, which part is the best place to put the probe. All flat side, all point side. I do it pretty much the same way Tex did it. I start the probe about the half way mark and then push it into the point end. Now that I think about it, it's probably right in that area where the two meet.

I actually am getting away from putting a probe into the meat for the duration of the cook to avoid the hole that is left behind... You can figure that it's going to take a good 8 hours before you need to see where it is and then I use the super accurate and fast blue thermopen...

Jester · 04-10-2008, 04:47 PM

Perfect timing with this question Bob! My temperature probe just arrived yesterday. What stinks is that I have to wait until next week to use it.

Looking forward to seeing additional replies.

Pipin' Pig · 04-10-2008, 04:58 PM

I do two. One in the flat (I try to get it as close to the center of the flat as possible) and the other in the point.

I did this last night and the point reached 202* when the flat topped out at 188*

Papa Hogg · 04-10-2008, 04:59 PM

Quote:

Originally Posted by trp1fox

I place my probes in the flat. I figure since the point is going back on the smoker for burnt ends it's not as critical as making sure the flat is the proper temp.

It seems to work for me.

What he said ^^^^^you don't want the flat to get over-done & dried out.

Smokin Gator · 04-10-2008, 05:01 PM

I pretty much trim my briskets so the point and the flat will pull apart when the flat is ready. Then I put my probe in the thickest part of the flat.

BobBrisket · 04-10-2008, 05:17 PM

Quote:

Originally Posted by meanmna

I do two. One in the flat (I try to get it as close to the center of the flat as possible) and the other in the point.

I did this last night and the point reached 202* when the flat topped out at 188*

Wow, big difference! Then all this time, I've been getting the hotter point temp and the flat was still at a lower temp when I pulled the whole thing!
I may take a stab at separating in two next time.

smoke-n-my-i's · 04-10-2008, 05:30 PM

You've seen it, now you've heard it....

I also put mine in the middle of the flat. I also don't worry too much about the point as I also make burnt ends out of it for my consumption..... The point will be higher temps as the fat is "boiling"/rendering out. The flat is solid muscle.

I put mine in before I put it on to cook. I use the Maverick ET-73's, and I don't like to keep my top of the cooker open no more than I have to. I put them in, and toss them on the grates, and let them do their thing.

If you looking, or putting probes in, your not cooking.....

RichardF · 04-10-2008, 06:03 PM

Quote:

Originally Posted by trp1fox

I place my probes in the flat. I figure since the point is going back on the smoker for burnt ends it's not as critical as making sure the flat is the proper temp.

It seems to work for me.

Yep - I don't care what the temp is for the point, and I'm only moderatly concerned what the temp is on the flat. I just use it as a guage of when I should start thinking about the other methods I use to see if it's cooked

Greendriver · 04-10-2008, 07:13 PM

Quote:

Originally Posted by trp1fox

I place my probes in the flat. I figure since the point is going back on the smoker for burnt ends it's not as critical as making sure the flat is the proper temp.

It seems to work for me.

This was the first reply to your post I read and it is the only reply you should need IMHO.

txschutte · 04-10-2008, 09:55 PM

I also try to poke the probe in across the grain. This way, I don't get a hole through a bunch of slices.

watertowerbbq · 04-10-2008, 09:59 PM

Quote:

Originally Posted by txschutte

I also try to poke the probe in across the grain. This way, I don't get a hole through a bunch of slices.

that's a really good idea.

ZBQ · 04-10-2008, 11:19 PM

Quote:

Originally Posted by txschutte

I also try to poke the probe in across the grain. This way, I don't get a hole through a bunch of slices.

You got that right schutte!!

I learned that the hard way!

That, and I must have been craving a salad that day.

It turned out to be 7th place brisket though.

BBQ Grail · 04-10-2008, 11:23 PM

Quote:

Originally Posted by txschutte

I also try to poke the probe in across the grain. This way, I don't get a hole through a bunch of slices.

Great advice.

04-10-2008, 04:19 PM	#1
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Downloads: 0 Uploads: 0	Probe placement in a brisket.... Looking at TexEx's brisket got me thinking about something. Being that a brisket is two separate parts in one. Do they cook at the same rate, or does the point cook slower or faster due to having more fat and collagen in it? With this in mind, which part is the best place to put the probe. All flat side, all point side. I do it pretty much the same way Tex did it. I start the probe about the half way mark and then push it into the point end. Now that I think about it, it's probably right in that area where the two meet. How do you all place probes in a brisket? __________________ UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son. DAN!

04-10-2008, 04:25 PM	#2
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	I place my probes in the flat. I figure since the point is going back on the smoker for burnt ends it's not as critical as making sure the flat is the proper temp. It seems to work for me. __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

04-10-2008, 04:47 PM	#4
Jester Full Fledged Farker Join Date: 03-26-08 Location: Houston, TX Downloads: 0 Uploads: 0	Perfect timing with this question Bob! My temperature probe just arrived yesterday. What stinks is that I have to wait until next week to use it. Looking forward to seeing additional replies. __________________ Big Green Egg: Large Spicewine: Medium w/Diamond Bling Twitter: http://www.twitter.com/psedillo: @psedillo

04-10-2008, 04:58 PM	#5
Pipin' Pig Full Fledged Farker Join Date: 08-25-07 Location: Charleston, SC Downloads: 0 Uploads: 0	I do two. One in the flat (I try to get it as close to the center of the flat as possible) and the other in the point. I did this last night and the point reached 202* when the flat topped out at 188* __________________ Derrick "Mor Muc" Russ Charleston, SC The Citadel co '93 Bag piper Cookers: - Stumps 223 - CB Bandera - Jen Aire Gas Grill

04-10-2008, 05:01 PM	#7
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL Downloads: 0 Uploads: 0	I pretty much trim my briskets so the point and the flat will pull apart when the flat is ready. Then I put my probe in the thickest part of the flat. __________________ [SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ

04-10-2008, 05:30 PM	#9
smoke-n-my-i's is One Chatty Farker Join Date: 08-27-07 Location: Hillsborough, NC Downloads: 0 Uploads: 0	You've seen it, now you've heard it.... I also put mine in the middle of the flat. I also don't worry too much about the point as I also make burnt ends out of it for my consumption..... The point will be higher temps as the fat is "boiling"/rendering out. The flat is solid muscle. I put mine in before I put it on to cook. I use the Maverick ET-73's, and I don't like to keep my top of the cooker open no more than I have to. I put them in, and toss them on the grates, and let them do their thing. If you looking, or putting probes in, your not cooking..... __________________ KCBS Member Smoke-N-My-I's Competition BBQ Team 2 Chargriller SuperPros with SFB's(retired) 2 UGLY drum smokers Weber 22 1/2" & 18 1/2" Kettle Super fast RED Thermapen Screaming fast ORANGE Thermapen KCBS Certified Table Captain

04-10-2008, 09:55 PM	#12
txschutte Quintessential Chatty Farker Join Date: 08-02-07 Location: Cozad, NE USA Downloads: 0 Uploads: 0	I also try to poke the probe in across the grain. This way, I don't get a hole through a bunch of slices. __________________ "Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. I'm such a ZERO. Team Whosoever Q If a man looks lustfully at eggs and bacon, he has already committed breakfast in his heart.

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Temp Probe Placement	NU2QN	Q-talk	4	01-10-2012 11:12 AM
Maverick probe placement...	mytmouz	Q-talk	5	12-06-2011 05:37 PM
Probe Placement Help!	darita	Q-talk	3	11-04-2011 09:01 PM
Probe Placement in Butt?	TedW	Q-talk	9	06-26-2011 08:09 AM
BBQ Guru Pit Probe Placement	K-Barbecue	Q-talk	6	06-05-2011 08:54 AM