Thought I'd share this. Saw a reference in the forum to Danny's barbeque website.
Here is what he said re this topic:
When doing a temperature test, you must know where to put the thermometer, or it ain't gonna work. It will make the difference between a great brisket and one that only your dog would eat. The thermometer MUST go into the flat, not the point, or anywhere in between. Have the flat facing towards you, and in the thicker part of it, place your thermometer. Make sure the thermometer goes in about 2 1/2 to 3 inches. Don't place it in the thinner part of the flat, nor within two inches of the outside of it. To give you an example of temperature variation, the fatter, point of the brisket can read 5 to 10 degrees hotter than the flat. Mayabe more. This is more common than uncommon. This could really screw up your day if you don't know where to put the thermometer. Think. Will the point overcook because it is at a higher temperature. No. The fat and marbling around it keep it nice and moist. Don't worry about it. Worry about the flat.
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