Here is my cook and it’s happening now. Hopefully someone sees this in time:
https://share.fireboard.io/767829
It’s my first brisket. I cooked it overnight at about 225. 12 hrs in and 204f. The point is soft with probe test but parts of the flat is not tender. I didn’t do a foil boat or anything I wasn’t in a rush. Should I leave it or take it out?
Thanks!
Edit:
So it was probe tender on the edges of the flat but it was not so soft in the middle. I left it in for like 40 more minutes and it got tender! Phew! Thanks for being patient while I was panicking all!!
by SpecializedMok
1 Comment
Lot of missing info for me to be 100%. I’m giving this info being remote with not all the info. For me I’d take it off. If cooked evenly I’d expect the point to get tender after the flat. Youre probably overcooking it. If the temps between the flat point are too far apart I’ll wrap to help balance them.
Looks like you only have 1 probe. Should have one flat and one point.