"Probe" tender brisket

[ColdFyre]

When you probe, where and what direction do you probe in?

For me, I tend to go with the grain in the thick flat. No use doing it on the point cuz it's damned near probe tender out of the bag

Anyone else do it a different way?

 

[THoey1963]

Sounds like what I do. From the side, thickest part of the flat. I don't do comps yet, so I am not worried about someone getting a slice with a probe hole in it.

 

[mchar69]

A guy a thread back said his probe tender flat was perfect,
but the point could've used a few hours more.
If I ever do a whole packer, I'm gonna remember that.

 

[ColdFyre]

I've never separated the point and cooked it longer or made burnt ends. May this time... dunno

 

[Bludawg]

Straight in from the top to the thickest part of the flat

 

[THoey1963]

Really Blu? I'll try that next time I do one...

 

[Happy Hapgood]

A guy a thread back said his probe tender flat was perfect,
but the point could've used a few hours more.
If I ever do a whole packer, I'm gonna remember that.

The point will be done before the flat.

 

[ColdFyre]

The point will be done before the flat.

if thats the case, why do you seperate the point from the flat, cut up the point and put back on with some more rub for burnt ends?

 

[landarc]

I disagree with point being done before flat. Here is why...

The point will probe tender and feel like it is done before the flat. It will seem edible and be quite tender. But, it is greasy and doesn't bite clean.

Remove the point and cook it for another 30 to 45 minutes and it will render and the meat will be less greasy and easier to bite through. In Texas, traditionally, you slice the point the flat together, or they separate and sell brisket and point or lean and fatty. But, I suggest you give it a try, it is a whole lot better cut of meat if you cook the point a little bit longer.