BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: Johnnyxray on August 19, 2011, 07:24:46 PM

Title: Probe placement
Post by: Johnnyxray on August 19, 2011, 07:24:46 PM
I am starting a whole butcher pack brisket (13 pounds) tonight. Can you let me know the best place to put the temperature probe in this brisket.(Flat or point) It is untrimmed and I am folding the flat to fit it on the rack.
Thanks,
John
Title: Re: Probe placement
Post by: Ka Honu on August 19, 2011, 07:33:18 PM
First, I'd probably trim some of the fat down to about ΒΌ" on top and take out some of the fat ribbon between the flat and the point.  You can leave it untrimmed and remove the fat when serving but you lose a lot of the bark that way.

As to the probe, try to get it in the middle of the flat because that's what you want to be "perfect" for slicing.  The point is not as critical to me because I usually reseason and resmoke it anyway for burnt ends, chili, etc.
Title: Re: Probe placement
Post by: DTAggie on August 19, 2011, 07:46:24 PM
Ka Huna has you covered.  Thew flat will be done first.  I use the point for chopped beef sandwiches.
Title: Probe placement
Post by: SamuelG on August 19, 2011, 08:02:57 PM
I learned that on this forum! 

X2


SamuelG

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