Brisket Question - how to probe it?
I think I'm doing something wrong. I put my Brisket on at 7 PM, its been mostly 225-245 degrees. My remote probe is showing the meat at 160. I know there are some stall points, but I'm guessing I'm putting it in the wrong place.
Where should I place this thing? Its a Maverick 732. I have it near the front of the flat, going in the side.
Dan - 22.5" Weber Smokey Mountain | 22.5" Weber OTS | Weber Smokey Joe