wow.. ya missed right where i poke it. Right between those 2 arrows on the left of your pic, and slightly more towards the tip of the flat pushing it in towards the point. I go it at a steep angle so i can push thru as much tissue as I can.. if you feel resistance, or "chatter" as it pushes thru the layers, give it more time. Once it goes in like buteer, give it a 2-3 hour rest wrappped and in a cooler. Personally, i pay no attention(ok very little) to temp. I go by feel, but i will very very rarely let any brisket go past 190. I try to remove them as close to 180-185 as i can.
BTW, i got 2 17lbers in there right now. :)
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CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning
Spicewine w/stoker, 1 XL BGE, 1 Mini BGE,
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