Where to probe my meat...

Discussion in 'Beef' started by mofo, Jul 1, 2010.

  1. mofo

    mofo Meat Mopper

    I have two 10 lb briskets I'm throwing on the Big Block on Saturday. Where do I put my thermometer probes, in the flat or the point?
    Last edited: Jul 1, 2010
  2. indyadmin1974

    indyadmin1974 Smoking Fanatic

    I would put it in the thickest part of the whole cut.  Once that's done, you'll be good.
  3. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    i usually probe the flat. The flat will get done first and the point is going to be cut up for burnt ends anyway
  4. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    I usually shoot for the transition area between point and flat... but err more towards the side of the flat than the point.

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