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?
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6/19/17 at 8:51am