Brisket Questions

[Sammy_Shuford]

Just placed my first brisket in the drum smoker.

I have my Maverick probe dead center top/bottom, but where in the brisket SHOULD it be. Thick end, the narrow end of the point, in the middle?

I plan on pulling from drum for FTC at 180.

 

[Mister Bob]

I put it in the thickest part of the flat. Keep in mind that there is no perfect temperature for brisket. While in my experience it averages around 200, I have had briskets done at much lower and slightly higher temperatures. When the probe slides in like butter, it's done.

 

[Sammy_Shuford]

Thanks,

 

[chambersuac]

Yep, Mister Bob is right. Use the temperature only as a guide. I pull when the probe goes in "like budda" then foil and rest in a cooler for at least an hour. Have fun and enjoy!

 

[JiveTurkey]

So hows it coming along?

 

[mikeTRON]

When are you planning on eating it?
aka When is it going to be done and when do we get photos?

 

[Sammy_Shuford]

15 hours to 195, probe slide in no problem, FTC to rest for while. Pictures later!

 

[Sammy_Shuford]

Pictures

http://www.facebook.com/album.php?aid=286473&id=548327237&l=fea597b8ec

 

[bigabyte]

Looking good!

 

[Sammy_Shuford]

Good Stuff, my Wife gave her seal of approval also!


Updated album
http://www.facebook.com/album.php?aid=286473&id=548327237&l=fea597b8ec