Temp Probe - flat or point?
So, which part of the brisket do you use for your temp probe? They give entirely different temps. I want to go to 195=200, but not sure which temp to go by.
Also, I'm loosing bark when I foil at 160-170... The outside seems to just get mushy and steamed. anyone else have this issue when they foil?
Finished 2 large packers and 2 butts yesterday in 9 hours. The butts were perfect, but the briskets seemed a little underdone to me.. the flat was at 195 when I coolered it... the fork turned in the point fine, but I think another hour or so woulda made it better.
GOSM Wide Body