I am attempting my first brisket tonight. Can anyone tell what part to put the thermometer in? the thick end or the thin side?
Thanks
Thanks
Probe it in several different places to be sure. It only takes a few seconds...What Okie said it good info. However, make sure you probe into the meat and not the fat line...
Yep..Probe it in several different places to be sure. It only takes a few seconds...
203 to 205. You're going to make burnt ends with the whole point??:icon_surprised:If I'm only smoking the whole thing until the flat is done (and then making burnt ends with the point), what is the ideal temp to take the flat to?