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Placement of internal temp probe.

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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