Quote:
Originally Posted by RogerR.
"If" you were to insert an internal temp probe, like a Maverick or a BBQ Guru, where on this brisket would you insert it since it is bent in half?
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No matter how the brisket sits in the smoker, if you're gonna put a thermometer probe in it, it should be put into the thickest part of the flat.
Remember, though, the temperature should just be used as a gauge of when to start probing for tenderness. There's no hard and fast rule for temperature.
Some briskets are done at 187, while some don't give it up until above 205. It's all about tenderness.
