Hey folks! I've read a lot of posts wherein it's been alleged that the best guide for determining the doneness of a brisket is to insert a round toothpick into the brisket--if it slides in like a hot knife through butter, you're done. However, I can't seem to find a thread that states where I should be inserting the toothpick. Mine's a packer and I have not separated, so I'm not sure if the toothpick test is applicable to the flat or the point. Any hints? Also, does the same principal apply to temperature, i.e. when I pull it at 195 degrees, is that 195 in the flat or the point?
Thank you ahead of time for your responses, and my apology if this post is redundant. I was unable to find the information in my searches.
Thank you ahead of time for your responses, and my apology if this post is redundant. I was unable to find the information in my searches.