Where to place meat probe in Brisket

I would place a probe into each the deckle and the flat. I would also recommend smoking to an internal of 195 degrees before checking for doneness. If a probe passes right through the thickest part of the brisket like through butter - it's done.

DO NOT cook brisket to a predeclared temp, it will only at best, cause you to be an average cook.

Tom, the forum's brisket expert, taught me to put one probe in the flat,preferably in the area that your wanting to use for slices. Cook to 190*, open door and check for doneness as jacksmoker does...NO it probably won't be done, cook another 5-7* and try again, if not done keep doing the process untill it feels like butter.

Some cooks think that a rest period of 2-6 hrs can help the process of cooking a brisket.

ALL brisket cooks can learn from taking good notes and changing one thing at a time.

cal, i assume I should insert from the side of the flat to the center, not from the top correct? The briskit weighs about 13 lbs. Approximately how long should it take? After posting I also read on the fec forum to cook 8 hours @ 180 and then go up to 225. Any comments on that? I know it is done when it is done, just trying to get some general times. Thanks to all

Let's start with talking about the FEC method. I have to do it with my FEC to try and get a GOOD smoke flavor, but in my Smokette if I want more smoke all I have to do is add more wood. 2 fist size chucks seem to give me all the smoke flavor that MY family likes.

As far as the placement of the probe, I will put it in the thick part of the flat, above the point, and from the side. Yes it will go in about 3", but as jacksmoker was pointing out, it will only be used to tell you when to start FEELING for doneness.

A big packer will very about 10* in temp from area to area, so lets not get caught up in temps per say.

I would allow 1 1/2hrs/lb, that way you can FTC(double foil,wrap in towel, and place in warmed cooler) it for a rest....but hey, that's just me and not right or wrong.

Good luck and let us know how it went....oh any other question?

quote:

Originally posted by cal:
DO NOT cook brisket to a predeclared temp, it will only at best, cause you to be an average cook.

Tom, the forum's brisket expert, taught me to put one probe in the flat,preferably in the area that your wanting to use for slices. Cook to 190*, open door and check for doneness as jacksmoker does...NO it probably won't be done, cook another 5-7* and try again, if not done keep doing the process untill it feels like butter.

Some cooks think that a rest period of 2-6 hrs can help the process of cooking a brisket.

ALL brisket cooks can learn from taking good notes and changing one thing at a time.

As usual very sound advice.
Many cooks will tell you that the 2-6 rest on a brisket or a pork butt is time well spent