I have my Maverick probe dead center top/bottom, but where in the brisket SHOULD it be. Thick end, the narrow end of the point, in the middle?
I plan on pulling from drum for FTC at 180.
10-16-2010 05:54 PM
I put it in the thickest part of the flat. Keep in mind that there is no perfect temperature for brisket. While in my experience it averages around 200, I have had briskets done at much lower and slightly higher temperatures. When the probe slides in like butter, it's done.
10-16-2010 06:12 PM
10-16-2010 06:29 PM
Yep, Mister Bob is right. Use the temperature only as a guide. I pull when the probe goes in "like budda" then foil and rest in a cooler for at least an hour. Have fun and enjoy!
10-16-2010 11:56 PM
So hows it coming along?
10-17-2010 12:03 AM
When are you planning on eating it?
aka When is it going to be done and when do we get photos? :-P
10-17-2010 08:32 AM
15 hours to 195, probe slide in no problem, FTC to rest for while. Pictures later!