Need Quick Brisket Advice...

[Jay Turner]

I have a brisket going that is a 11 pound choice packer. It had been going for 14 hours now, which is around the time it usually takes for that size, sometimes on up to 16. My question is this:

It is reading 188-190 in the thinnest part of the flat and about 163 in the thickest part of the point. In between the two ends are varying temps from lowest to highest point to flat.

When do you think I should pull?

I don't want to have the flat overcooked or the point undercooked.

Thanks in advance for your help.

 

[Doug D]

A typical scenario is that you cook until the flat reaches desired doneness, separate the point from the flat, and return it (the point) to the cooker to continue to an even higher finishing temp-- 200-205°.

 

[Jeff T Miller]

I usually do what doug said. When I remove the point I put it in foil and return to the bullet for about an hour or so.