Any way to get the brisket point's temp to catch up to the flat?


 
Joe-Mofongolero

Joe-Mofongolero

TVWBB Member
Does it even matter? I'm at 200 in the flat and 185 in the point right now. I'm using a foil boat, which I mention because I'm wondering if I should fully wrap the point to get it to finish faster while leaving the top of the flat open. Hopefully someone can talk some sense into me!

I'm also considering getting the heat down to about 225 with the thought that it'll take longer, but it might help slow the cook of the flat (25 degree difference now from the heat source to meat) and allow the point to catch up since that's a 40 degree difference.

I've seen some of Brett's graphs and it does seem that the point catches up a bit at the end. Is it possible to be probe tender on both ends despite a 15 degree difference?

Thanks!
 
A paper wrap would accelerate the points temp rise. Add tallow to the brisket inside the wrap.

I usually wrap after the stall and the whole brisket finishes mostly together. Sometimes the flat gets to 205° so the point can get to buttery soft probe.

Then you must rest the best for a while before slicing. Like 1-2 hours is a basic rest.
 
Joe-Mofongolero said:
Is it possible to be probe tender on both ends despite a 15 degree difference?
Click to expand...
Not when your point is at 185°. You have to get the point to 200-202° depending on how your point renders.

Tallow in the wrap will help the flat stay as moist as possible and the rest will allow the point to soak up some jus.
 
Brett-EDH said:
A paper wrap would accelerate the points temp rise. Add tallow to the brisket inside the wrap.

I usually wrap after the stall and the whole brisket finishes mostly together. Sometimes the flat gets to 205° so the point can get to buttery soft probe.

Then you must rest the best for a while before slicing. Like 1-2 hours is a basic rest.
Click to expand...

I just probed it and the point is already at the tender point. The flat is still a bit tougher than it should be. Funny, it's pretty much the opposite concern here, or at least that's what the probe check is telling me!

Thanks for the suggestions and info. This temp difference happened quickly which didn't give me much time to post and consider moving to paper.

Let's see how this thing finishes....
 
Brett-EDH said:
Not when your point is at 185°. You have to get the point to 200-202° depending on how your point renders.

Tallow in the wrap will help the flat stay as moist as possible and the rest will allow the point to soak up some jus.
Click to expand...

My mistake, just seeing this after my last reply. The point is insanely soft inside right now. I checked when it was at 187 maybe. Going to check the whole thing again now (205 and 189 the meat readings currently)
 
....and it seems I have a probe that's not quite in the flat, but in fat between the flat and point. The temps are lower in thinner parts of the flat. Just another wrinkle in my results :D
 
Brett-EDH said:
Not when your point is at 185°. You have to get the point to 200-202° depending on how your point renders.

Tallow in the wrap will help the flat stay as moist as possible and the rest will allow the point to soak up some jus.
Click to expand...
I did have to wait a lot longer for the WHOLE point to render. I might have way too much fat in there. I waited until everything was tender (every part of the point and flat) before I pulled it off. Final temps were 209 in the flat and 201 in the point. It's resting now and will be for at least 2, maybe 3 hours.

I really do appreciate your feedback. It helped me to stay the course and let the whole thing get tender. I almost pulled this thing off way too early.

I'll see if it's worth posting pics later! Thanks again!
 
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