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Placement of internal temp probe.

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Don't Egg me on
Don't Egg me on Posts: 57
edited December 2011 in EggHead Forum
On a brisket (packer untrimmed) where do y'all place the internal temp probe? Last time I placed it into the tip (fatter end). I cooked the last brisket until 185 degrees internal temp and it was good but felt like the flat was a little dry.
Thanks for any and all help.
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  • Little Steven
    Little Steven Posts: 28,817
    edited December 2011
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    Brisket "gives it up" at higher temps. Best to use a fork or the probe tip and see if it twists easily

    Steve 

    Caledon, ON

     

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  • canoeandcue
    canoeandcue Posts: 41
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    Same thing happened to me on my first packer brisket. My brisket was trimmed. Stuck the thermo in thicker section  ( near the point).... al ittle dry on the flats. Pulled @ 190 F. and set in a cooler for 2 hrs. Still dryer than I like. Any comment is more than welcome.

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