The Texas BBQ Forum

Cooking a brisket and when checking internal temp I have a difference of 5-35 degrees between different areas. Any advice? Is the low number the real number because maybe the high number Im hitting fat? Thanks

I don't monitor temps like that personally. I believe that's all rubbish! Each piece of meat is going to cook differently so I just probe it in the thickest part of the flat when I think it's done, and when the probe inserts like butter, you're golden!!

The only place I check is in the center of the flat half way up from the end. That temp along with the color of the brisket before I pan it is the one I work with.

k.a.m. wrote:The only place I check is in the center of the flat half way up from the end. That temp along with the color of the brisket before I pan it is the one I work with.

Do you go in from the side towards the middle or probe right through the top in the middle?

Txdragon wrote:I don't monitor temps like that personally. I believe that's all rubbish! Each piece of meat is going to cook differently so I just probe it in the thickest part of the flat when I think it's done, and when the probe inserts like butter, you're golden!!

+1 ^^^^^^

kp33 wrote:

k.a.m. wrote:The only place I check is in the center of the flat half way up from the end. That temp along with the color of the brisket before I pan it is the one I work with.

Do you go in from the side towards the middle or probe right through the top in the middle?

On the top. I place the probe at about a 45° and an inch in. The angle is so that when I slide out the grate I do not catch the probe on my top grate.

k.a.m. wrote:

kp33 wrote:

k.a.m. wrote:The only place I check is in the center of the flat half way up from the end. That temp along with the color of the brisket before I pan it is the one I work with.

Do you go in from the side towards the middle or probe right through the top in the middle?

On the top. I place the probe at about a 45° and an inch in. The angle is so that when I slide out the grate I do not catch the probe on my top grate.

1488157_685019724870961_378580753_n (1).jpg

Yeah not sure what happened this time...never had that happen....thanks for the pic.

Txdragon wrote:I don't monitor temps like that personally. I believe that's all rubbish! Each piece of meat is going to cook differently so I just probe it in the thickest part of the flat when I think it's done, and when the probe inserts like butter, you're golden!!

So basically you take your meat thermometer probe stick it in the thickest part of the flat and if it slides in with no issues then it's done that easy huh I'll give it a shot

kp33 wrote:Cooking a brisket and when checking internal temp I have a difference of 5-35 degrees between different areas. Any advice? Is the low number the real number because maybe the high number Im hitting fat? Thanks

You dont cook a brisket to temp. You cook it till its probe tender. You just monitor temp to see where you're at in the cook.

Recently， I just tried a new recipe.

I want to know that too.