Why does nobody talk about how brisket temps actually vary across the flat?

Saw a video from Franklin BBQ last month showing a 15 degree difference between point and flat on the same cook. I checked mine with two probes and sure enough, the flat was done 40 minutes before the point. Why do most guides act like a single temp reading works for the whole brisket?

2 comments

2 Comments

tarar2711d ago

a single temp reading works for the whole brisket" yeah that's the thing, it really doesn't. Most beginner guides keep it simple so people don't get overwhelmed, but they're not exactly wrong either. The flat and point are different muscles with different fat content, so they're gonna cook at different speeds. You're right that Franklin's video showed a 15 degree difference, but that's because the point has way more fat to render and takes longer to get tender. If you're just going by temp on the flat, you'll pull too early and the point will be tough. What most people don't mention is that you gotta probe both spots for tenderness, not just temp. The flat might be done sooner but you still gotta wait for that point to feel like butter.

terryh2011d ago

Oh so now we're supposed to be brisket therapists, probing every single spot for "butter feel"? Great. Next thing you know, I'll be taking the whole thing to a spa for a massage before I can even think about pulling it. And yeah, sure, the flat's done at 195 but the point's at 210, so I guess I'll just sit here for another hour watching it sweat. Honestly, at this point I just stick a probe in the thickest part and hope for the best. If it's tough, I'll just say it's "rustic.