On Apr 11, 5:01*pm, "Brick" > wrote:
> On 11-Apr-2009, "Nunya Bidnits" > wrote:
>
>
>
>
>
> > In
> ,
> > Duwop > typed:
> > > On Apr 9, 7:32 am, Sqwertz > wrote:
> > >> Sqwertz wrote:
> > >>> Gil Faver > wrote:
>
> > >>>> ok, probably going to restart some big argument here, but what
> > >>>> internal temp should I shoot for when smoking brisket.
>
> > >>> 268-270 in the flat, 285-290 in the point. **** whatever
> > >>> everybody else says!
>
> > >> I should have noted that I only cook one piece at a time Point + flat
> > >> part underneath it, or just the flat.
>
> > >> -sw
>
> > > Is that mainly because of the size of your cooker, or because they
> > > cook at different rates?
>
> > > Wonder how common is it to cook them separately?
>
> > It's not that uncommon.
>
> > There's more fat and collagen in the point so it takes longer to render
> > it
> > out. If you let the point cook yet a little longer after it's rendered at
> > a
> > higher temp to crisp it up on the outside and then cube it up you have
> > classic burnt ends. Not too high, not too long, you'll know when it's
> > right.
>
> > MartyB in KC
>
> Just a small adlib here. If you happen to be cooking with an offset
> smoker like I am, then you can place the point end closer to the
> firebox where it's hotter and you don't really have to separate the
> point from the flat. I generally utilize the attributes of my offset
> and cook briskets whole. I peek after about two hours into the
> cook and adjust the position of the meat "if necessary". Maybe
> a "Newbie" should cook them separately to stay on the safe
> side. After six years, I pretty much know what my pit is going to
> do.
> --
> Brick WA7ERO (Youth is wasted on young people)- Hide quoted text -
>
> - Show quoted text -

Ahh, thanks to both of youse. SWMBO was in Texas last year and got a
taste for Brisket, go figger eh? So gonna try one again. This is a
very good tip as I've found a good source for a whole brisket locally.