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Quick brisket/therm question

post #1 of 7
Thread Starter 
Hey fam,
So I'm set to do a 10#er in the a.m. and I'm confused as to where to put the therm probe. This will be my second time doing a brisket. My first one was a 5# flat (I guess it was the flat) and this one is a full packer. I'm asking about placement because a packer (or at least mine) is pretty much 2 pieces of meat separated by fat. I could put the probe in the flat, but the point looks real sinewy and won't that have a different temp than the flat? What if I probed the point and that plateau'ed, would the flat do it as well...? Do I make sense or am I just analyzing this too much?

I guess since I have the ET-73 therm, I could probe both parts...but that'll leave me nothing to accurately monitor the chamber....PDT_Armataz_01_16.gif
I'm all over the place on this one....I'm going downstairs for some Captain to calm my nerves....I'll check back latercool.gif
post #2 of 7
i always put it in the thickest part of the FLAT.........werked so far

post #3 of 7
I concur d8de!
post #4 of 7
Dude is correct- place the probe in the flat. In the thickest part, and make sure it is not in fat.
post #5 of 7
Thread Starter 
Got it. ThanksPDT_Armataz_01_34.gif Q-View to follow tomorrow in a different thread.
post #6 of 7
you did a fine job of thinking through this! And yes packers do have two pieces of meat separted by fat. When you separate them the flat is great for pastrami and the point is great for pulling and burnt ends. Burnt ends are my favorite piece of smoked meat by far!

Can't wait to see the results! Yummmmmmmm
post #7 of 7
Thread Starter 
.....she's in the cooler resting as I type...I'll put up pics and stuff tonight after I put the young one to bed, around 8ishPDT_Armataz_01_34.gif
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