By: Kerry

Kerry — Fri, 06 Oct 2023 13:44:20 +0000

I separated flat and point before smoking at 250. Very weirdly, the flat hit 190 after only four hours (the first time I checked the temp), while the point stalled at 160 for about the next four hours. I wrapped the flat and kept it in a 200 degree oven for the rest of the day, and wrapped the point when it finally hit 170. The point was superb. The flat was good but not great.

Comments on: Brisket Flat Cooking Faster Than Point—Or Vice Versa

By: Kerry