Ok guys. I have a few questions. I've done a few briskets in my MES 30. I've got an 11 pounder soaking in Italian dressing now. I have cut it in half so it will fit. I haven't gotten another meat thermometer yet so I'm using the one on the smoker until I do. First, should I put the probe in the flat or the tip? I'm thinking the flat because I think it'll be done first. Secondly, I would like to be able to pull half of it. How do I need to cook it so that I can pull it? Thanks in advance.