Brisket Problem

[Jack P]

OK, I have my 15 lb prime brisket cooking at 275 and its been in for 2 1/2 hours. My thin flat end is currently at 143 degrees and my fat point end is at 115. I plan on wrapping
it at 165 for the final cook. I am concerned that the fat end will be at a much lower temp than the flat and not sure what to do. I'm almost thinking about cutting the two apart
and cooking separately but still following the 165 wrap and 203 degree finish. Any suggestions?
Jack in Oceanside

 

[RayClem]

I am not a brisket expert, but if you are planning on cooking to 203 degrees F in the flat portion of the meat, the point won't be more than a couple of degrees higher. Water boils at 212F (assuming you are near sea level), so that is as high a temperature as you can get, but you won't get quite that high. Once you wrap the brisket in foil, steam will form inside the wrapping and both the thin and thick parts will cook similarly. If you were to try to cook a brisket without wrapping, the point might get more done than the flat, but many people like using the point for burnt ends, so overcooking the point might not be a bad thing. If you are still concerned, cut the brisket in half and cook the two halves separately. However, I think most brisket pros would consider that to be unnecessary.

 

[Mikeradio]

I measure the temp right in the thickest part of the flat. When that gets to around 165 I wrap in butters paper and take it to around 203

 

[BobbyQ]

^^^^^ good idea. Are you using an instant read thermometer or something like a Fireboard or Ink Bird?
Some things I learned about brisket:
Every brisket is different. Don' assume it will cook the same as your last one. For my cooks, the flat and point never achieve equal temperatures. But after wrapping they are close.
I have an Ironwood 650. I know the left side is generally hotter than the right so I always place the point on the left side.
Did you let the meat stand at room temp for about 30-60 minutes before placing on the grill? The point will be cooler longer.
Make sure the probe on the point isn't digging into a fat pocket. like the piece between the flat and point.
If you have the luxury of time on your hands you might consider lowering the cook temp to 230 or so. I usually cook at 190-200 before wrapping. I only go to 270-275 after wrapping. But there's probably a thousand points of view on this.

 

[traeger860]

How did it come out?