Originally Posted by thillin
Originally Posted by vash
Ok folks, I'm doin my first brisket today and I've had her goin for about 12 hours for a # 10. now the flat has been stuck at 140 for forever, but the point is at 165, when do I wrap? Where do I judge the temp at?
Here's a link to the roadmap at the top of this section:
I read that, but it didnt have where to put the probe... the point has a lot of fat around it so I'm kinda worried I'm getting escwed temps from the point, and the flat hasnt moved from 140 since about 2 this afternoon