RE: Re: Temp measure at the point or the flat?
I put the probe in the flat. It usually stays at 140* for a few hours but just be patient and keep going. It will begin to rise again. No need to foil it.
I can tell it's done by using the probe as a guide but I wiggle the brisket to see if it shakes like jello. It should "wabba wabba". Then I know it's done. If it doesn't shake like jello lower the smoker temp. to hold the meat at your finishing temp. This will make the brisket break down better and make it more tender without overcooking it.
I always seperate the flat and point when the flat is done. I slice the flat and save the point to chop up for sandwiches.
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