Probe placement in a brisket....
Looking at TexEx's brisket got me thinking about something. Being that a brisket is two separate parts in one. Do they cook at the same rate, or does the point cook slower or faster due to having more fat and collagen in it?
With this in mind, which part is the best place to put the probe. All flat side, all point side. I do it pretty much the same way Tex did it. I start the probe about the half way mark and then push it into the point end. Now that I think about it, it's probably right in that area where the two meet.
How do you all place probes in a brisket?
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