Probe placement

[Johnnyxray]

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

[Ka Honu]

First, I'd probably trim some of the fat down to about ¼" 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.

[DTAggie]

Ka Huna has you covered.  Thew flat will be done first.  I use the point for chopped beef sandwiches.

[SamuelG]

I learned that on this forum! 

X2


SamuelG

Sent from my iPhone using Tapatalk