Therm probe location

[Bowhnter2]

This was mentioned, so that's where I have it right now, But it seems to me that if I am checking temps there, it may be a lot shorter time for the cook. After 1 hr it is at 110. I am going to go stick another probe in the point to check it, but want to be sure??

Thanks

Originally Posted by TexLaw

Actually, make sure you put the probe in the thick part of the flat. The thickest part of the brisket usually is the point, and that'll mess you up.

[HFD26]

I put it in the thickest part of the flat that is under the point. Usually works for me. Just make sure it's not in the fat.

[RuiNT BBQ]

I put mine down through the point into to flat underneath. You can fell it hit the different areas as it goes in (IE the meat on the point, the thick fat layer in between and then the flat) I do it this way mainly due to the way I put my briskets on the pit. Since this has always worked for me I continue this way for consistancy.