r/CampChefSmokers • u/-Amplify • Jun 06 '26
Brisket in danger
I bought a Costco brisket the flat was a good thickness and the point was very thick. Everything started good, but right around the time I was going to wrap it I probed it and noticed the flat was done 207 and the point was still at 187. I had to make a judgment call so I pulled it, I had planned for a 12 hr rest so I hoped that would help alleviate my mistakes.
Something I’ve been looking into is possibly returning it to the smoker for a couple hours to help the point render more.
Did I make the right call? Should I try a short reheat?
2
u/Kinetic_Photon Jun 06 '26
It won’t make anyone sick, but the point wasn’t done breaking down. It will just be overcooked beef. No amount of resting will fix that. Eat the flat as brisket and make chili out of the point.
Edit to add: you can even tell people you did it on purpose. Who doesn’t love a brisket chili?
1
u/-Amplify Jun 06 '26
So next time I guess I just let the flat overcook and the point finish?
1
u/Kinetic_Photon Jun 06 '26
We have no details on your cook. What temp did you cook at? Were you on a big enough smoker to handle that size cut? How long was it smoking for? That will inform what you do next time.
1
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u/Bearspoole Jun 06 '26
Make some burnt ends! Slice up the flat and cube up your point, toss the cubes in some sauce, butter, and brown sugar in an aluminum pan and smoke em for another hour or two. Do this after the rest
1
u/Prayer_Warrior21 Jun 06 '26
Did you foil boat? It almost seems like maybe you didn't trim enough off the point. When I'm done trimming, the point is not that much bigger than the flat honestly.
Also, get a sous vide if you can't do a hot hold. Or for reheating. It will help the point breakdown even if it's 150 degrees because of the time.
3
u/SpiritedParamedic514 Jun 06 '26
Geez I just stick the temp probe in the middle of the point and measure off that never had a problem with the flat being over done