I have a untrimmed packer about 13 lbs. I was wondering where to place the temp probe in the flat,or the beefier portion of the deckle. This is my first brisket and I am concerned the flat will be overcooked.
Original Post
Read through the brisket archive for some good tips, if you haven't done them.
Put the probe where most of the slices will come from, in the flat.
The point has enough fat it won't dry out, in fact some like to cook it longer and make burnt ends.
Put the probe where most of the slices will come from, in the flat.
The point has enough fat it won't dry out, in fact some like to cook it longer and make burnt ends.