I'm going to be doing a brisket in the near future in my GOSM. I plan on picking up a packer at Sam's Club. Does it make a difference where I place my digital temp probe during cooking? The brisket has what is referred to as a point and a flat, and I am guessing the point is the part of the brisket that is usually thicker with more marbled fat within it? Would that not cook faster than the flat which is leaner? So when cooking to temp, do you all always stick your probe in one part or the other? Or does it all get up to temp at the same speed?
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5/14/10 at 8:43am