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Wrapping brisket with paper and using temp probe

isudoc03
isudoc03 Posts: 4
in EggHead Forum
ok guys, going to do my 2nd brisket this weekend. First one was just ok so I'm trying to improve. Last time I wrapped with foil at about 160. This time I'm going to try butcher paper. My question might be really simple but how do you guys that wrap with paper use a temp probe? Do you wrap and just poke through it with the probe? Try to wrap around the probe?  

Thanks

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Comments

  • 20stone
    20stone Posts: 1,961
    Wrap and poke, just like premarital sex
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • deanrs
    deanrs Posts: 6
    I poke a hole through the paper. Wrapping around the probe would be a little difficult and would probably result in a larger area for leakage.  
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  • GoooDawgs
    GoooDawgs Posts: 1,060
    I stick toothpicks in the thickest part of the flat before I wrap with paper, then push the toothpicks through the paper.  This way I know where to put the probe when I cant see.
    Milton, GA 
    XL BGE & FB300
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  • whldch
    whldch Posts: 128
    I tried that and I put the temp probe in a few hours after, figuring that it would be cooking for 3-4 hours more. I didn't see the need to monitor the temp for at least 2 hours.
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