Probe location for brisket

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88rxna
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Probe location for brisket

Postby 88rxna » Fri Jul 07, 2017 10:51 am

Am I probing this on the bottom left below the thick fat?
That fat is separating the flat and tip correct?Image

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Re: Probe location for brisket

Postby txsmkmstr » Fri Jul 07, 2017 1:22 pm

88rxna wrote:Am I probing this on the bottom left below the thick fat?
That fat is separating the flat and tip correct?


No and Yes....

No - you want to probe the thickest part of the FLAT...

Yes - that fat you're referring to separates the POINT (on left) from the FLAT (on right)

At least this is the way I understand things to be.
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88rxna
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Re: Probe location for brisket

Postby 88rxna » Fri Jul 07, 2017 1:41 pm

But isn't the flat underneath the fatty section we're referring to?
I'm worried about drying this out.
Where should I probe it?

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TX1911
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Re: Probe location for brisket

Postby TX1911 » Fri Jul 07, 2017 2:47 pm

Image

Put the probe in the middle of the flat.
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Re: Probe location for brisket

Postby 88rxna » Fri Jul 07, 2017 4:50 pm

Oic, mines upside from your picture.
Thanks so much!
Had a moment!! Lol
Dur!

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Re: Probe location for brisket

Postby 88rxna » Sat Jul 08, 2017 9:43 am

Cruising since 11pm last night...dinners at 4:30.
Also just tossed a rack of ribs in the bottom too...Image
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bsooner75
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Re: Probe location for brisket

Postby bsooner75 » Sat Jul 08, 2017 7:20 pm

Well, how'd it come out?


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88rxna
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Re: Probe location for brisket

Postby 88rxna » Sat Jul 08, 2017 9:15 pm

Everyone loved it but the edges we're dry. I ended up wrapping it because it stalled after this photo and dropped to 176 and held forever.
I pulled it at 183, the point and flat section we're great... the flat along was dry

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Re: Probe location for brisket

Postby Boots » Sat Jul 08, 2017 9:21 pm

Yer gonna need to meet Mr Butcher Paper, he's gonna be a friend of the family.
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Re: Probe location for brisket

Postby 88rxna » Sat Jul 08, 2017 9:40 pm

Sorry, the flat at edge was dry

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Re: Probe location for brisket

Postby 88rxna » Sun Jul 09, 2017 12:16 pm

So here's a re heated leftover...
It still falls apart but it's super dry.
Is this actually under cooked? Anyone able to tell?Image

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woodenvisions
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Re: Probe location for brisket

Postby woodenvisions » Sun Jul 09, 2017 12:22 pm

Imo it doesn't look undercooked. If it's dry, heat up some beef broth with garlic and a little butter, not much butter tho.
Lay the slices in there and let it simmer for a while. It will absorb more than you think.
Then, u can make a good brisket Sammy with it, juice and all.
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Re: Probe location for brisket

Postby 88rxna » Sun Jul 09, 2017 12:28 pm

Thanks...it's still falls apart good, yesterday the center was flowing juices as I was cutting it. It wasn't super tender though.
Should I have kept going cooking it? I stopped because it was already past dinner time.
It cooked for almost 17 hours

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Re: Probe location for brisket

Postby woodenvisions » Sun Jul 09, 2017 12:30 pm

Wow, 17 hrs ??

U didn't cut it all at once did ya ? I did that Once, I learned to just trim what we eat after that.
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Re: Probe location for brisket

Postby 88rxna » Sun Jul 09, 2017 3:08 pm

Yeah, it took forever...
I left a big part of the flat untouched.

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