Where should insert my temp probe in a brisket

Discussion in 'Beef' started by pc smoker, Jul 15, 2011.

  1. I am getting ready to smoke my first brisket tonight and I have read through many threads to prepare.  One item I haven't found is where should I insert the temp probe in the brisket.  I have a 13 pound packer.  I plan on slicing the flat and making burnt ends out of the point.  Any help would be appreciated.

    Jim
     
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Into the center of the thickest part of the cut.
     
  3. meateater

    meateater Smoking Guru SMF Premier Member

    X2
     
  4. Thanks for the quick response, you guys are great.  I will follow up with some Q view, success or failure.  If I place the probe in the thickest part of the point and pull the brisket at 185 will I be good for slicing the flat?

    Jim
     
  5. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Success, man!  Think "Success!"  190* is better for slicing...[​IMG]
     
  6. smokinal

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

    I take them to 205 for slicing, but I like it real tender.
     

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