I am attempting my first brisket tonight. Can anyone tell what part to put the thermometer in? the thick end or the thin side?
You can monitor both but for determining when it's "done", probe the brisket and check fer tenderness. That will be your true indicator When your probe slides in with little to no resistance....It's time!
Keep in mind, the point can take considerable more cooking than the flat. when the flat is tender get it out and separate (if you're doing a whole packer), foil and wrap the flat. It will continue to cook while it is wrapped.
Now you can dice up the point, place it in a foil pan, add some drippings and some sauce then put it back into the smoker for a while and make some burnt ends. If you are unfamiliar with them, do a little looking around..