troutman
Smoking Fanatic
Be careful placing the probe in the point/flat area. I mistakenly placed mine one time unknowingly in the thick fat layer between the muscles. It registered the temperature way different from the surrounding meat. Again, for the umteenth time, get your meat up to that 190* or slightly higher zone THEN begin probing. If its not like a knife into hot butter you ain't done, forget the probe temps at that point. Aaron Franklin can look at a brisket, lift it with one hand and tell you its done, he cooks thousands of them in a year. You and I cook a 1/10 of 1% of that so trust the probe.
