{"id":5517,"date":"2022-07-22T09:50:10","date_gmt":"2022-07-22T01:50:10","guid":{"rendered":"https:\/\/www.meatsmokinghq.com\/?p=5517"},"modified":"2022-12-24T06:16:46","modified_gmt":"2022-12-23T22:16:46","slug":"where-to-probe-brisket-the-point-or-the-flat","status":"publish","type":"post","link":"https:\/\/www.meatsmokinghq.com\/where-to-probe-brisket-the-point-or-the-flat\/","title":{"rendered":"Where To Probe Brisket? The Point Or The Flat?"},"content":{"rendered":"\n
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Brisket is a large, awkward- shaped piece of meat with two different muscles; the point and the flat. The flat is the thinner, leaner muscle and the point is a large oval-shaped muscle. So when using a meat thermometer, where do you insert the probe? In the point or the flat? I asked several barbecue gurus where they probe brisket. <\/p>\n\n\n\n

Insert the thermometer probe into the thickest part of the brisket flat. Go into the side of the flat rather than the front.<\/strong> The reason that pitmasters insert a probe into the flat muscle is because this is the most troublesome part of the brisket. Avoid poking too many holes in your brisket, otherwise the meat juice will escape. When using an instant-read thermometer, aim for the same holes if possible. <\/p>\n\n\n\n

Key Points To Remember<\/h2>\n\n\n\n

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Information<\/th>Description<\/th><\/tr><\/thead>
Brisket<\/td>A large piece of meat with two different muscles: the point and the flat<\/td><\/tr>
Point<\/td>A large oval-shaped muscle<\/td><\/tr>
Flat<\/td>A thinner, leaner muscle<\/td><\/tr>
Meat thermometer<\/td>When using a meat thermometer, insert the probe into the thickest part of the flat muscle, going into the side of the flat rather than the front<\/td><\/tr>
Instant-read thermometer<\/td>When using an instant-read thermometer, aim for the same holes in the flat muscle if possible<\/td><\/tr>
Flat muscle<\/td>More difficult to manage than the point muscle when cooking brisket over several hours<\/td><\/tr>
Point muscle<\/td>Cooks faster than the flat muscle<\/td><\/tr>
Wrapped brisket<\/td>When wrapped in foil or paper, poke the probe through the wrapping and gauge where the middle of the flat is<\/td><\/tr>
Ideal temperature for smoking brisket<\/td>In the 200\u00b0 F range<\/td><\/tr>
Tenderness tests<\/td>Perform tenderness tests once the brisket approaches the ideal temperature<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

The Difference Between The Flat And The Point<\/h2>\n\n\n\n

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A brisket contains two muscles; a point and a flat. The point is a large round muscle that contains a lot of fat and connective tissue. You can separate the brisket from the flat by cutting through the large seam where a thick chunk of fat called the deckle is located. Some people cook the flat and the point separately, but if you know how to manage your brisket, this isn\u2019t necessary. <\/p>\n\n\n\n

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The Point Is Easier To Manage<\/h2>\n\n\n\n

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When cooking brisket over several hours, the flat is very difficult to manage, whereas the point is less of a problem. The flat is a thin, flat muscle, and doesn\u2019t contain hardly any fat\u2014which is why it dries out. When placing the brisket in the smoker, always face the flat away from the hottest part of the smoker. <\/p>\n\n\n\n

Most pitmasters will insert their thermometer probe into the thickest part of the flat muscle. If the flat has reached the done temperature, this means the point will also be ready. <\/p>\n\n\n\n

How To Probe Brisket<\/h2>\n\n\n\n

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When probing brisket, insert the thermometer into the side of the flat muscle, not the point. The flat usually will trail the temperature of the point, so it’s best to track the flat. The picture below shows where NOT to insert the thermometer probe. <\/p>\n\n\n\n

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Some people insert the probe at an angle, but the best way is to place the probe straight rather than angled. You can get a bad readings by putting the probe on an angle. Below is a picture of the correct probe placement–in the side of the flat muscle. <\/p>\n\n\n\n

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Why The Flat Takes Longer<\/h2>\n\n\n\n

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When cooking brisket, you will notice the flat will take longer than the point. Consider separating the two muscles once the point has reached perfect tenderness. You don\u2019t want to ruin the point just because the flat takes longer to cook. If the point reaches 200\u00b0 F and is tender, consider separating it from the flat. I find the flat will often trail the point by 5 degrees. <\/p>\n\n\n\n

Have you tried smoking a Wagyu<\/strong> brisket yet? You can get one delivered to your door from Snake River Farms<\/a>.<\/p>\n\n\n\n

Separate The Point And The Flat<\/h2>\n\n\n\n

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Some people separate the brisket point and flat and cook them separately. The point and flat will usually be done at different times. The point always cooks faster, and the flat will usually trail the point by around  5\u00b0. <\/p>\n\n\n\n

Where To Insert The Probe After Wrapping<\/h2>\n\n\n\n

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Once you have wrapped the brisket in aluminium foil or paper, poke the probe through the wrapping. Don\u2019t insert the probe and wrap around the outside of the thermometer. Just try to gauge where the middle of the flat is, because this can be difficult to see after wrapping. <\/p>\n\n\n\n

Brisket Done Temperature<\/h2>\n\n\n\n

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The ideal temperature to smoke brisket is in the 200\u00b0 F range. Once your brisket approaches this temperature, perform your tenderness tests.<\/p>\n\n\n\n

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The Tenderness Check<\/h2>\n\n\n\n

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Measuring the temperature of brisket with a thermometer probe is only one indicator that the meat is done. A thermometer will let you know you\u2019re in the ballpark and give you an idea of when to begin checking for tenderness. Although 203\u00b0 F is the magic number, in most cases, that doesn\u2019t mean the brisket has reached the perfect tenderness. <\/p>\n\n\n\n

If you watch barbecue gurus like Aaron Franklin, they go by look and feel rather than following an internal temperature. <\/p>\n\n\n\n

How To Tell When Brisket Is Tender<\/h2>\n\n\n\n

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When a brisket has reached perfect tenderness, it should feel like poking a stick of butter. To perform this test, take a toothpick or bamboo skewer and poke the brisket. If there\u2019s resistance and it doesn\u2019t feel like you\u2019re poking a stick of butter, then the brisket still has a way to go. <\/p>\n\n\n\n

Once your brisket reaches the 195\u00b0 F range, begin checking for tenderness. You may find that the temperature of the meat may not reach ideal tenderness until around about 205\u00b0 F\u2014maybe longer. <\/p>\n\n\n\n

When To Insert The Probe<\/h2>\n\n\n\n

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You don\u2019t need to insert the thermometer probe at the beginning of the cook. Wait until about the 5-hour mark\u2014which is when you should begin monitoring the brisket for several things. <\/p>\n\n\n\n

At this stage of the cook, assess the bark and decide when to wrap the brisket. It\u2019s also around this time when you also want to check the internal temperature. <\/p>\n\n\n\n

At the 5-hour mark of the cook, the internal temperature should be close to 150\u00b0 F. The brisket will probably stall between 160\u00b0F and 170\u00b0 F, so you want to get it wrapped before then. <\/p>\n\n\n\n

Before inserting the leave-in thermometer, I usually do a quick check with an instant-read thermometer. Check the thickest part of the flat, then check the point. <\/p>\n\n\n\n

Multi Probe Thermometers<\/h2>\n\n\n\n

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If you\u2019ve got a multi-probe thermometer, you can insert one into the flat and one into the point. This is a great way to keep track of what\u2019s going on. <\/p>\n\n\n\n

The Fireboard is a high-tech thermometer that can run up to six probes. This will allow you to monitor two or three briskets and your pit. A basic dual-probe thermometer like the TP20 will allow you to monitor the temperature of your pit, and one part of a brisket.<\/p>\n\n\n\n

Smart Thermometers<\/h2>\n\n\n\n

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The new smart thermometers, such as the MEATER, the Meat Stick, and the Airprobe 2, can be inserted into multiple parts of the brisket. These wireless thermometers contain two sensors: one for the ambient temperature, and another for the meat.<\/p>\n\n\n\n

Instant Read Thermometers<\/h2>\n\n\n\n

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Towards the end of the cook, an instant-read thermometer is one of your most important tools. This will allow you to check different areas of the brisket. Insert the probe into the point, then the flat. Then you can gauge how much longer the brisket may need in the smoker. <\/p>\n\n\n\n

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The Best Temperature For Smoking Brisket<\/h2>\n\n\n\n

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The best temperature for smoking brisket is between 225\u00b0 F and 250\u00b0 F. This will give the brisket enough time to break down all its connective tissue and render the fat. For the first 5 hours of the cook, leave the brisket alone, and let it develop a firm bark. Once the bark is nice and crispy, wrap the brisket and continue cooking until it reaches the 200\u00b0 F range in the flat. Then perform a series of tenderness tests and rest a brisket for about an hour prior to slicing. <\/p>\n\n\n\n

In Summary<\/h2>\n\n\n\n

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