The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 05-23-2010, 12:05 PM   #1
juggs
Is lookin for wood to cook with.
 
Join Date: 04-25-10
Location: racine wi
Downloads: 0
Uploads: 0
Default What temp to cook the Brisket Flat to

cooking a 12 lb Brisket . in the past i have cooked the point or thick end to 195 , but the flat seemed over cook. should i cook the flat to about 195-200? and if i do will the point be cooked enough?
Appreciate any advice
juggs is offline   Reply With Quote


Unread 05-23-2010, 12:22 PM   #2
LMAJ
somebody shut me the fark up.

 
LMAJ's Avatar
 
Join Date: 07-01-07
Location: Southeastern Pa
Downloads: 0
Uploads: 0
Default

I usually cook my brisket to 200, when I am doing flats or packers. 200 is just a guideline, I also check how a probe slides in - if it's like butter it's done, if there is resistance... not done.
Good luck.
__________________
L-M
Official Pennsylvania MOINK Ball maker
1 Large BGE - 7/5/08
1 Large BGE and table - 8/29/12
1 18.5 new to me WSM
Super Fast BLUE and RED Thermapen
1 - The Great Outdoors Smoker Sea Bug cooker
1 - Fantastic hubby - the original Big Al
_______________________________________
Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault
LMAJ is offline   Reply With Quote


Unread 05-23-2010, 12:29 PM   #3
Chef Jim
Babbling Farker

 
Chef Jim's Avatar
 
Join Date: 02-07-10
Location: Tequesta, Florida
Downloads: 0
Uploads: 0
Default

Took my last one off at 202 I think. Did it in a pan the whole way. It was great.
__________________
Judge Jim, Given to me by Terry @ Git R Smoked.
Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet.
http://www.chef-jim.com

A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.


Chef Jim is offline   Reply With Quote


Unread 05-23-2010, 12:32 PM   #4
Blackened
is one Smokin' Farker
 
Join Date: 07-07-09
Location: Chico, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by LMAJ View Post
I also check how a probe slides in - if it's like butter it's done, if there is resistance... not done.
Good luck.
This
Blackened is offline   Reply With Quote


Unread 05-23-2010, 12:42 PM   #5
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

I never check the point, I check the flat, I look for around 195-200 and do the probe test. The probe test is my main method, not temp. I actually start checking at 165 for the stall and 180 or so in the flat for if it is done.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


Unread 05-23-2010, 01:07 PM   #6
Ron_L
Moderator

 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by LMAJ View Post
, I also check how a probe slides in - if it's like butter it's done, if there is resistance... not done.
Good luck.
Yep... This. Internal temp is a guideline. Go by feel. Your last brisket may have been done at 190 but this one may need to go to 200.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Cook time on a Brisket Flat? JMSetzler Q-talk 5 05-03-2011 02:28 PM
3# brisket flat BIG_DEANS_QUE Q-talk 7 01-04-2011 12:35 PM
Brisket Flat BBQWildcat Q-talk 3 07-17-2009 09:30 PM
Temp Probe - flat or point? Blutch Q-talk 13 03-12-2007 04:29 PM
Temp measure at the point or the flat? vash Q-talk 11 08-14-2005 04:34 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:03 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts