Where should insert my temp probe in a brisket

[pc smoker]

I am getting ready to smoke my first brisket tonight and I have read through many threads to prepare.  One item I haven't found is where should I insert the temp probe in the brisket.  I have a 13 pound packer.  I plan on slicing the flat and making burnt ends out of the point.  Any help would be appreciated.

Jim

 

[adiochiro3]

Into the center of the thickest part of the cut.

 

[meateater]

X2

 

[pc smoker]

Thanks for the quick response, you guys are great.  I will follow up with some Q view, success or failure.  If I place the probe in the thickest part of the point and pull the brisket at 185 will I be good for slicing the flat?

Jim

 

[adiochiro3]

Thanks for the quick response, you guys are great.  I will follow up with some Q view, success or failure.  If I place the probe in the thickest part of the point and pull the brisket at 185 will I be good for slicing the flat?

Jim

Success, man!  Think "Success!"  190* is better for slicing...

 

[SmokinAl]

I take them to 205 for slicing, but I like it real tender.