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Old 09-09-2007, 04:25 PM posted to
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Join Date: May 2007
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Default Brisket: dry flat, point heaven

Doneness is measured in the flat, not the point. When it hits 195-200,
it's time to come off. Both pieces will be done.

Glad I asked guys! Seems I'm always learning...
On my last cook I did put the point back on for a while.
But, I guess waited too long on getting the flat out of the smoke.

At 195 - 200 will the point be "pullable" as in ready for sandwhiches
or just for slicing?