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In Reply to: Brisket Temp posted by WheresthebestBBQ? on July 22, 2011 at 14:23:37:
The point geberally cooks slower than the flat due to its fat content. IF you are going by temp. to determine doness measure the flat. Be aware that each brisket has a mind of it's own; one may be done at 195 and another at 205. Learn to rely on texture feel instead of temp. When it is ready your probe should slide in easily with minimal resistance. It takes a bit of practice to develop the feel but once you do you will never go back to temps.
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