Have a full brisket where do i insert the probe while its cooking??
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Insert into the thickest part.
If you have 2 probes it is good to monitor both the flat and the point of a packer. The flat will often be done before the point. When that happens I separate the point from the flat after the flat comes to temp and put the point back in and continue cooking. They are easy to separate at this time as the fat between the two slices like butter.
Go about halfway throught this video to see one technique for separating point from flat (just ignore the first part of the video and the video does have a short ad before it starts).
Go about halfway throught this video to see one technique for separating point from flat (just ignore the first part of the video and the video does have a short ad before it starts).
Never was much to probe the point when cooking,but it works for some.
Lots of folks will insert parallel with the flat all the way into the thickest spot that isn't a fat pocket.
After you get into the 180*s and have shifted the packer around and tried to run your probe thru it top to bottom,you can start using your instaprobe in different spots.
Some folks may then insert probe into the area you look to turn in.
Lots of folks will insert parallel with the flat all the way into the thickest spot that isn't a fat pocket.
After you get into the 180*s and have shifted the packer around and tried to run your probe thru it top to bottom,you can start using your instaprobe in different spots.
Some folks may then insert probe into the area you look to turn in.