I am going to be smoking a 14lb packer and have 2 probes. Should i probe in the point and the flat or just the flat? if i do probe in both do they need to come up to roughly the same temp?
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I always probe only the flat while they are cooking as a whole packer brisket as that is the piece of meat I am most concerned with. Once the flat finishes after being poked with a skewer of toothpick, I cut the point off and throw it back to render more so I can make burnt ends out of it. You can probe the point after you separate it if you like.
what he said 