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


 

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.
 
Is it possible to be probe tender on both ends despite a 15 degree difference?
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.
 
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.

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....
 
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.

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
 
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.
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!
 
The point will get tender at a lower temp than the flat. I cook on an offset so I typically put the point towards the fire and I rotate if they are way out of balance. A lot of it is in the trim as far as getting the flat and point more even. I make sausage having trim on hand is great. With the WSM I would cook with the front lower vent controlling the smoker and the other two shut. You get somewhat of a cross flow from the front to the top rear. You can take advantage of that slight temperature differential. You might find it's hotter towards the top vent.
 
I realized I should have at least posted how it turned out. That was some good brisket. It was certainly a bit overcooked, but I say that only because of how easily it pulled apart. Nothing was dry except for the edges that I didn't trim off, but still, not very much.

I am very happy with how my first packer brisket went. I'm also amazed at how much moisture seems to get retained by the WSK, though I'm not surprised.

I shared some with two different neighbors and one friend who visited.

Neighbor 1 the next day when having leftovers, after having some the day of the cook: "I've been looking forward to dinner all day. I could smell the smoke when I opened the bag. My goodness its texture is unbelievable"
Neighbor 2: "there's a place I go in raleigh for brisket sometimes, and this is better" (he could have just been blowing smoke up my behind, but I'll take it)
Visiting friend: "Wow." (said this about 12 times and held back from overeating)

I learned from the process and what I can do better. I credit this site and a few others (along with several hours of research) for all the information shared from people's experiences for why this was a success.

THANK YOU to all of you in this community for the shared love of BBQ :D
 
PS: I have read all suggestions presented to me here. I consider and appreciate them all. I'm taking pieces of info and finding my own way. I can say one thing for sure, I'm going to get some grief from the Mrs. every time I come home with another $90 hunk of meat since I probably won't be able to wait for occasions to have an excuse 😁

PPS: She's a vegetarian, so she's not benefitting haha
 
Last edited:
PS: I have read all suggestions presented to me here. I consider and appreciate them all. I'm taking pieces of info and finding my own way. I can say one thing for sure, I'm going to get some grief from the Mrs. every time I come home with another $90 hunk of meat since I probably won't be able to wait for occasions to have an excuse 😁

PPS: She's a vegetarian, so she's not benefitting haha
Last I did briskets was a year ago.

I did 3 at a time on my pellet pooper.

I looked at my daughter and said “Well there goes $180 up in smoke!” and we proceeded to have a good laugh.
 

 

Back
Top