Brisket probe location
I am getting ready to smoke another brisket and after looking at a whole brisket I'm curious where you would stick the thermometer probe. In the point, flat, or where the two meet? There is a huge difference in thickness of this brisket between the point end and the flat end? The flat end is about 1 1/4 thick and the point is about 6 1/2 inches thick so I'm sure doneness will come at different times between the two ends.
Any suggestions are appreciated.