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Where to probe my meat...

post #1 of 4
Thread Starter 

I have two 10 lb briskets I'm throwing on the Big Block on Saturday. Where do I put my thermometer probes, in the flat or the point?

post #2 of 4

I would put it in the thickest part of the whole cut.  Once that's done, you'll be good.

post #3 of 4

i usually probe the flat. The flat will get done first and the point is going to be cut up for burnt ends anyway

post #4 of 4

I usually shoot for the transition area between point and flat... but err more towards the side of the flat than the point.

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