Placement of probe in a brisket

smokerfool

Newbie

Original poster

Sep 2, 2011

28

10

Eddyville Iowa

• Jun 16, 2012

• #1

Hi all,

I am using a remote meat therm for the first time today and I am curious what is the best place to insert the probe?  I would think in the middle, but that may be way off?  Any suggestions would be awesome!

 

supercenterchef

Smoking Fanatic

May 26, 2011

599

15

South Arkansas

• Jun 16, 2012

• #2

thickest part, not in fat should work!

 

rabbithutch

Master of the Pit

OTBS Member

Oct 15, 2011

1,600

48

Up in Thin Blue Smoke in Temple, TX, USA

• Jun 16, 2012

• #3

From what I've seen and read, the probe should be stuck in from the side so that it is parallel with the cooking grate. It should be placed in the thickest part of the flat, IMO.

 

jakethessnake

Fire Starter

Sep 14, 2009

62

11

Central Iowa

• Jun 16, 2012

• #4

rabbithutch said:

From what I've seen and read, the probe should be stuck in from the side so that it is parallel with the cooking grate. It should be placed in the thickest part of the flat, IMO.

Click to expand...

Pretty much what I do. I think the flat is much more important to monitor than the point, the point seems to be a little more lenient as far as temperature goes.

 

jirodriguez

Master of the Pit

OTBS Member

SMF Premier Member

Jun 5, 2009

4,656

143

Portland, OR

• Jun 17, 2012

• #5

Yup... thickest part of the flat... usually about middle of the brisket. Just be careful it goes in straight not angled down or up, those two directions can give you bad readings because the tip can end up just below the surface of the meat instead of in the middle.