When sticking a brisket with a temp probe (stay in probe), where do you place it? I always put it at the thicket point (vertical) but I am not thinking I might be placing it in a fatty section (where the flat and point meet) of the brisket?? Anyone have any pictures (yes I am a bit dense and need pictures to help) to show where you place your probe? Also, I keep hearing "probe test done" what and where is this actually done?
Thanks in advance