Where do you place thermometer on brisket?

Deetwood

In the middle, on the thick end???? Please help

StubbyQ

On the thick end and bury it good. If you stick in the thin end the thick end will be raw cause you got fooled into thinking it was done.

Deetwood

StubbyQ,[p]Would you go from the side or top?

Nature Boy

Deetwood,
I put it in the flat....on the thinner end. Otherwise you risk overcooking that part. The point (the fatty part of the thick end) can always be cut off after cooking and returned to the egg to finish. [p]I stick it in from the top at about a 45 degree angle.
What I do anyways.
Happy cookin!
Chris

JSlot

You use a thermometer?!!!! Say it ain't so!!! [p]Liftin' a cold one your way, my friend!![p]Jim

Nature Boy

JSlot,
Nothing like good solid data.
Ckinkin a chilly one back your way!
Chris

1044

Deetwood,
On the flat (thin end). I slide it in from the side. You can feel if you are too close to the top or bottom. I've never had a point undercooked using this method.

db

Deetwood,
I was kinda curious about how that last brisket turned out for you. You had gone a long time but the temp was lower than you expected. How did it end up?