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Where should insert my temp probe in a brisket

post #1 of 6
Thread Starter 

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

post #2 of 6

Into the center of the thickest part of the cut.

post #3 of 6

X2

post #4 of 6
Thread Starter 

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

post #5 of 6
Quote:
Originally Posted by PC Smoker View Post

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


Success, man!  Think "Success!"  190* is better for slicing...sawzall.gif

 

post #6 of 6

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

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