Brisket questions.

[Kevin Braker]

I did a brisket the other day, it came out a bit over one. My question is this, where does one put the probe thermometer to keep track of the temp?
I had one in the point and one in the flat.

 

[civilsmoker]

To be honest it’s best to separate the point from the flat to smoke them independent from each other. If you smoke it whole the flat will almost alway be over done.....but that makes it perfect for a pulled sami.....

I’m smoking a whole brisket as I type and I’m planning on the flat being a touch over and the point a touch under......but I’m good with that.

PS Edit, I usually get a large point only cut so it’s easy and all but not every place has them. But you can always separate them your self and do a point one day and the flat another or both the same day....

 

[smokerjim]

don't go by temp alone, that's just tells you when to start probing for tenderness usually around 195-205.when your probe slides through the meat like butter it's ready.

 

[Chasdev]

Thickest part of the brisket, and yes the thin part will overcook unless you cut it off and do it by itself and pull it when it's done letting the rest cook on.
I shoot for 205 these days, seems like what all mine need.