The BBQ BRETHREN FORUMS. - View Single Post - Brisket Question

djoseph74 · 03-29-2013, 09:10 PM

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

03-29-2013, 09:10 PM	#1
djoseph74 On the road to being a farker Join Date: 01-02-13 Location: Northville, MI	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 __________________ Dan - 22.5" Weber Smokey Mountain \| 22.5" Weber OTS \| Weber Smokey Joe