The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 06-17-2013, 02:06 PM   #1
Lockon
Full Fledged Farker
 
Join Date: 05-26-13
Location: MO
Default Brisket Question....where to stick the probe?

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
Lockon is offline   Reply With Quote


Old 06-17-2013, 02:24 PM   #2
oldbill
is Blowin Smoke!

 
Join Date: 05-30-13
Location: Kyle, TX
Default

Quote:
Originally Posted by Lockon View Post
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
Well I don't have pictures but I'll try to describe everything as well as I can. The thermometer probe should be placed into the flat, (the thinner, leaner part) at the base of the point, (the thicker fattier part) which is right where there is a top section of the brisket with a grain that runs in the opposite direction. So if you look at the point as a little hill you would want to place your probe at an angle into the base of the hill and under it so that the end is half way into the flat under the point. As far as "probing" you would want to probe in several places for tenderness, not any one particular spot. I probe a few spots in the flat and a few in the point to see how consistently the probe slides into the meat. Hope this helps!
__________________
[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT]
Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin:
oldbill is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 05:40 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts