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Brisket Temp Probe Location

post #1 of 3
Thread Starter 
So I'm thinking of trying my first brisket some time this week. I've read a million different ways people go about it on here, and feel I've narrowed it down to what I'd like to try first. The one thing I haven't seen yet is how to handle monitoring temperature. I'm assuming the flat and point will have different temps. Which should I monitor? Should I try to get to temp on both or just one?
post #2 of 3

I usually put a probe in both, but if you only have one probe, put it in the thickest part of the flat.

 

Al

post #3 of 3

I put the probe in the middle of the flat.

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