What temp to cook the Brisket Flat to

juggs

Knows what WELOCME spells.
Joined
Apr 25, 2010
Location
racine wi
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
 
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.
 
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 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.
 
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