Where to take brisket temp?
I did a brisket yesterday, Sat 430 pm took it off at 11 am sun in the flat it read 192 on the hand held
however i was getting all kind of #s on the maverick-et depending where I put it
so the question is where do you guys put the maverick during a smoke?
btw the flat was a bit dry for me but everyone else was raving
the burnt ends were delsih but a bit stringy