Ok I have a brisket on MES30 now. I injected it with some marinate and Tiger Sauce. Left it whole about 9 lbs total weight. Smoker on 245 degrees.
First question is where do I locate the thermometer in the brisket. I have read countless threads about it being ready when a tooth pick can be stuck through it easily, however do I insert thermometer in thin fat area, in the cap area or area of flat under cap?
Second question is how do I make Burt ends? Do I detach cap before the meat is ready and do something different or what?
I have done about three briskets in the last 10 years. They are never whatI want. So I am thinking about wrapping. At what temp should I do that?
First question is where do I locate the thermometer in the brisket. I have read countless threads about it being ready when a tooth pick can be stuck through it easily, however do I insert thermometer in thin fat area, in the cap area or area of flat under cap?
Second question is how do I make Burt ends? Do I detach cap before the meat is ready and do something different or what?
I have done about three briskets in the last 10 years. They are never whatI want. So I am thinking about wrapping. At what temp should I do that?
