Hey fam,
So I'm set to do a 10#er in the a.m. and I'm confused as to where to put the therm probe. This will be my second time doing a brisket. My first one was a 5# flat (I guess it was the flat) and this one is a full packer. I'm asking about placement because a packer (or at least mine) is pretty much 2 pieces of meat separated by fat. I could put the probe in the flat, but the point looks real sinewy and won't that have a different temp than the flat? What if I probed the point and that plateau'ed, would the flat do it as well...? Do I make sense or am I just analyzing this too much?
I guess since I have the ET-73 therm, I could probe both parts...but that'll leave me nothing to accurately monitor the chamber....
I'm all over the place on this one....I'm going downstairs for some Captain to calm my nerves....I'll check back later
So I'm set to do a 10#er in the a.m. and I'm confused as to where to put the therm probe. This will be my second time doing a brisket. My first one was a 5# flat (I guess it was the flat) and this one is a full packer. I'm asking about placement because a packer (or at least mine) is pretty much 2 pieces of meat separated by fat. I could put the probe in the flat, but the point looks real sinewy and won't that have a different temp than the flat? What if I probed the point and that plateau'ed, would the flat do it as well...? Do I make sense or am I just analyzing this too much?
I guess since I have the ET-73 therm, I could probe both parts...but that'll leave me nothing to accurately monitor the chamber....
I'm all over the place on this one....I'm going downstairs for some Captain to calm my nerves....I'll check back later