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Brisket flat temp #8037809 11/04/20 07:43 PM
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Thawing a brisket flat now. Putting in the MES tomorrow morn. What internal temp should I be aiming for?

Re: Brisket flat temp [Re: Jimbo1] #8038084 11/04/20 10:01 PM
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I would shoot for 205° internal, but make sure that the temp. probe goes in like butter. Some briskets need more or less than others. When the probe goes in easily it is done.

Re: Brisket flat temp [Re: TPACK] #8038217 11/04/20 11:11 PM
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Originally Posted by TPACK
I would shoot for 205° internal, but make sure that the temp. probe goes in like butter. Some briskets need more or less than others. When the probe goes in easily it is done.

Cool, thanks for the info.

Re: Brisket flat temp [Re: Jimbo1] #8038420 11/05/20 01:18 AM
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Yeah, 195 to 205, but it is more of a "feel" thing to me. Way to easy to over-cook a flat!!

Re: Brisket flat temp [Re: Blank] #8038914 11/05/20 01:41 PM
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Originally Posted by Blank
Yeah, 195 to 205, but it is more of a "feel" thing to me. Way to easy to over-cook a flat!!

agree ... I typically shoot for 202° but it can be anywhere from 195 to 208


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Re: Brisket flat temp [Re: Jimbo1] #8038916 11/05/20 01:42 PM
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Last brisket I did was done at 195.


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Re: Brisket flat temp [Re: Blank] #8046183 11/11/20 07:22 AM
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Originally Posted by Blank
Yeah, 195 to 205, but it is more of a "feel" thing to me. Way to easy to over-cook a flat!!

If it stalls out inbetween these temps pull it. It will be done.

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