JeffB
TVWBB Pro
I read a lot of posts on here that tell is like it is: "The meat is done when it's done." "Cook until probe tender." "Internal temps do not matter, what matters is whether or not the meat passes the probe test." "The probe should pass through the meat like a hot nail through butter."
But what do you do, for example, if your flat is very lean and the point is very fatty? Separate the 2 muscles and cook each until done? What are the other options? The last brisket I cooked I undercooked because the point seemed to pass the probe test, but the flat was not there yet. Out of concern for overcooking the point, I pulled the whole thing early. It was edible but not thrilling.
Do you run the risk of overcooking your point if you leave the whole brisket on while the flat comes to temp?
Do you just ignore the point since it will by definition have more fat in it and more easily pass the probe test than the flat?
I don't know. Just throwing questions at the wall to see what will stick I suppose....
Thanks for reading.
But what do you do, for example, if your flat is very lean and the point is very fatty? Separate the 2 muscles and cook each until done? What are the other options? The last brisket I cooked I undercooked because the point seemed to pass the probe test, but the flat was not there yet. Out of concern for overcooking the point, I pulled the whole thing early. It was edible but not thrilling.
Do you run the risk of overcooking your point if you leave the whole brisket on while the flat comes to temp?
Do you just ignore the point since it will by definition have more fat in it and more easily pass the probe test than the flat?
I don't know. Just throwing questions at the wall to see what will stick I suppose....
Thanks for reading.