First whole brisket cook for me.
Wife just brought home a 13# whole brisket. Looking at the package one end is about an inch thick and the other is about 3 to 4 inches thick. I haven't cut open the package yet so I am just guessing the thin end is the flat.
It would seem the thin end is going to get done a lot sooner than the thick end.
Where do folks put the food probe and where do I measure the done temperature?