Anonymous
7/21/2025, 5:02:34 AM No.21481459
>smoke whole brisket
>point comes out perfect
>flat comes out dry
What can I do to prevent this?
>point comes out perfect
>flat comes out dry
What can I do to prevent this?
Replies:
Thread 21481459 - /ck/ [Archived: 323 hours ago]
Anonymous
7/21/2025, 5:34:14 AM No.21481478
When it hits 160° internal separate flat and point. Probe them separate because the point will finish much faster
Replies:
Anonymous
7/21/2025, 8:33:55 AM No.21481730
OP here, anyone have some real advise?
Replies:
Anonymous
7/21/2025, 8:44:18 AM No.21481737
>>21481730
Have you tried cramming?
Have you tried cramming?
Anonymous
7/22/2025, 2:37:41 AM No.21483332
>>21481730
separate the two cuts.
separate the two cuts.
Anonymous
7/22/2025, 3:07:02 AM No.21483386
>>21481478
why not just cook them both separately anyway? i cant think of a single reason not to desu
why not just cook them both separately anyway? i cant think of a single reason not to desu
Anonymous
7/22/2025, 3:19:23 AM No.21483395
Put your fuel on one side, put the point toward the heat and the flat away from it
Anonymous
7/22/2025, 3:29:48 AM No.21483412
>>21481459 (OP)
Arrange the brisket so that the point is closer to the heat source. That makes the point just a bit hotter over the course of the cook, which encourages the fat and juices to distribute evenly over the entire brisket instead of staying in the point.
Arrange the brisket so that the point is closer to the heat source. That makes the point just a bit hotter over the course of the cook, which encourages the fat and juices to distribute evenly over the entire brisket instead of staying in the point.
Anonymous
7/22/2025, 3:08:44 PM No.21484155
>>21481459 (OP)
Trim less fat off the flat
Trim less fat off the flat