Discussion in 'General Discussion' started by nordo0, Aug 12, 2016.

  1. nordo0

    nordo0 Fire Starter

    I am attempting my first brisket tonight. Can anyone tell what part to put the thermometer in? the thick end or the thin side?

  2. mkriet

    mkriet Smoking Fanatic

    I'm pretty sure you want it in the point, the thick end.
  3. hardcookin

    hardcookin Master of the Pit

    Put the temp probe in the thickest part of the flat.
    Good Luck with your brisket smoke.
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I like to put one in the point & one in the flat, and as hardcookin says in the thickest part.

    Let us know how it turns out!

    Last edited: Aug 12, 2016
  5. nordo0

    nordo0 Fire Starter

    So if I use two which do I use to go by for final temp?

  6. okie362

    okie362 Smoking Fanatic

    You can monitor both but for determining when it's "done", probe the brisket and check fer tenderness.  That will be your true indicator  When your probe slides in with little to no resistance....It's time!
  7. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    What Okie said it good info.  However, make sure you probe into the meat and not the fat line...
  8. smokeymose

    smokeymose Master of the Pit

    Probe it in several different places to be sure. It only takes a few seconds...
  9. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member


    Keep in mind, the point can take considerable more cooking than the flat. when the flat is tender get it out  and separate (if you're doing a whole packer), foil and wrap the flat. It will continue to cook while it is wrapped. 

    Now you can dice up the point, place it in a foil pan, add some drippings and some sauce then put it back into the smoker for a while and make some burnt ends. If you are unfamiliar with them, do a little looking around..


  10. nordo0

    nordo0 Fire Starter

     Thanks Guys.
  11. smoking4fun

    smoking4fun Smoke Blower

    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?
  12. smokeymose

    smokeymose Master of the Pit

    203 to 205. You're going to make burnt ends with the whole point??:icon_surprised:

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