msweig
Well-known member
I trying to make my first brisket (on a Kamado Joe). I've read the basic stuff on when to tell it is done (easy to puncture, usually between 195-205). So I checked at 195. No go. Then I waited some time, and it was about 200 so I checked again. Point seems good or close to it. But oddly enough the flat doesn't. Now, if I actually watch the thermapen while going through the meat I'm not actually at 195 yet (no big deal, just means the one thermometer isn't positioned well). But what is weird is the flat seems to be 5-10 degrees behind the point. Which might explain why the point feels closer to done.
Is this normal? I would have expected the point to be cooler since it it thicker. Does it heat up faster since it has a higher fat content? If I get to the point where the point feels done but the flat doesn't should I pull, separate the two pieces, and return the flat?
Also, with the lower fat content will the flat always resist the probe a bit more?
Is this normal? I would have expected the point to be cooler since it it thicker. Does it heat up faster since it has a higher fat content? If I get to the point where the point feels done but the flat doesn't should I pull, separate the two pieces, and return the flat?
Also, with the lower fat content will the flat always resist the probe a bit more?