Probe test for brisket

[Matt Grabill]

Have my first attempt at a brisket smoking as we speak.Shooting for internal temp around 190 in the flat.Read some posts about the probe test for doneness.Anyone care to elaborate.Thanks. Also,big thanks to Chris A for resolving my technical issues,as I was unable to post!

 

[timothy]

Find the thickest part of the flat and insert a probe sideways into it. You want to feel little to no resistance like a hot knife thru warm butter.
Whether that occurs at 190 kewl!, sometimes it's higher and can also happen lower.
Good Luck!

Tim

 

[Tony R]

Find the thickest part of the flat and insert a probe sideways into it. You want to feel little to no resistance like a hot knife thru warm butter.
Whether that occurs at 190 kewl!, sometimes it's higher and can also happen lower.
Good Luck!

Tim

 

[Matt Grabill]

Thanks guys,will do ! Also,plan on slicing the flat for Bomber sandwiches(brisket,swiss cheese,cole slaw,russian dressing,on rye bread grilled/pressed) then use the point for burnt ends.Will it be obvious where to separate the 2 parts?

 

[timothy]

Thanks guys,will do ! Also,plan on slicing the flat for Bomber sandwiches(brisket,swiss cheese,cole slaw,russian dressing,on rye bread grilled/pressed) then use the point for burnt ends.Will it be obvious where to separate the 2 parts?

Those bombers sound good! Yea you should be able to see the layer of fat that divides the two. If not, wiggle the flat or the point and you'll feel it.

Tim