Probe Position for Brisket

[johnnytex]

I was wondering, where does everyone place their temp probe in a Brisket. The point or flat? I usually go to 195 in the point but the flat seems a little dry. Should i temp the flat?

 

[NDKoze]

I haven't braved doing a brisket yet. But if you have a dual probe thermometer, I would probe both the flat and the point and forget about the smoker temp.

When the flat gets to temp, you could remove it to rest and leave the point in until it reaches temp.

I am going to try one someday and I think this will be my approach.

What do the rest of you guys think of my thoughts/suggestion?

 

[DivotMaker]

Hey Tex,

For packers, I insert the probe at the tip of the point, about an inch into the flat below it.  This allows me to tell exactly when the flat is getting close to temp.

 

[rickne]

I just did my first packer and was a little confused on the subject.  It was a 14.5 pounder.  I think alot of folks get confused when the word Brisket is used.  Many folks consider a "flat" as a brisket, while others consider a Packer (Flat and Point) as a brisket.  Heck, many folks don't even know "packers" exist.  You can't find them every where.  Thankfully, that's not an issue in Nebraska or Texas.

Given that confusion, I think some folks operate under the impression that the "point" is the pointy end of the flat. 

Given it was my first packer, I did the same thing you did.  I monitored the temp in the point (the big thick fatty end.  While I was very happy with my results, I felt my flat was just a tad dry for my taste.  When I think of this logically, if you monitor the temp in the thickest part (point), naturally the thinnest part (flat) will be significantly warmer.

SO...  the next one I do, I will monitor the flat.  When the flat gets to temp, I'm going to separate the point and the flat, wrap and wait on the flat, cube the point for burnt ends and finish them in the cooker.

Just my experience....

 

[es1025]

Johnny
I only have smoked a flat.  I usually put the probe in the middle. Temp 195.  I inject and let sit overnight.  I have been lucky been juicy each time. 

 

[DivotMaker]

Ah!  Great point, Ed!  Injection and 195.  Perfect every time!

 

[Walt]

I bring the flats I cook to 200 with the probe in the thickest part as well.

 

[johnnytex]

I call a brisket a packer. (Flat and Point) My last one was a 16.5 pounder. I am thinking I am measuring the temp wrong.

 

[rickne]

I think alot of people do what you and I do.  Tony's method is the same although he's a little more specific where he places the probe into the point.  The flat on the packer I did last weekend was very much like most restaurants serve in this part of the country.  It was good, but like you, I felt it was a tad dry.  I think most restaurants brisket is too dry too.

Maybe it's just the nature of the beast and I'm being too picky.  But I next time, I think I will monitor both the point and flat and do a little experimenting.

I have tasted the perfect brisket (in my mind).  It was a gentlemen that was cooking across from us at the Missouri State Championship in Blue Springs, MO.  I can't remember his name or team name, but his brisket is what I strive to produce.  I've never had anything like it.  Simply amazing.

Maybe someday...

 

[benjammn]

Rick Hold on to that dream sir, you can achieve it!

 

[Walt]

Rick, Try my method.  Its a multi day prep but well worth it.  I have never been a big fan of brisket because of dryness & chewy fat.  The method I use resolved those issues for me & now I actually yearn for it.

 

[DivotMaker]

Walt, I've heard brining might catch on some day!   A brisket is something I haven't brined, but will.  There's no reason it shouldn't make the results fantastic - as you've proven!!