Thermometer placement

Mark

Well, I'm 30 minutes into an 18 hr brisket smoke (my first) and I just realized that I don't know where all this helpful temperature info that I've read should be measured...in the flat or the point.
If anyone has time on this fine holiday weekend to bail me out, it would be much appreciated.[p]Mark
Henderson, Nv.

Bob In Texas

Mark,
Mark, I did my first one last night. It was a flat choice 5 pounder. I stuck mine in about a third of the way from the end and tried to get it in the center of the thickness. The brisket turned out perfect. It had a beautiful (if there is such) pink rind. Good Luck on your smoke.

SMITTYtheSMOKER

Mark,[p]Keep monitering both the flat and the point. The flat could reach your target temp first. Sometimes I leave the point on for extended cooking time to bring it up to temp (removing the flat) while the flat is resting in a cooler.[p]-Smitty

Mark

Bob In Texas,
Thanks for taking time out of your holiday weekend to help me out. I'm encouraged. The pressure's on, as I'll be entertaining family, but I think it'll be OK. Appreciate your input.
Take care,[p]M. Hughes

Mark

SMITTYtheSMOKER,
Mr. Smitty, thanks for your time and help this weekend. I understand your advice and it just makes sense...maybe I was panicking a bit.
Anyway, thanks again. This forum is a great tool for new egg users and it's nice to know that help is just a message away.[p]Mark