Hi all, I'm in the middle of a high heat brisket and was wondering where to check the temp.
It's coming up on 2 hours at about 350 and need to check temps soon. I've read that you check the flat, but I've also read to check the fattest part in the point.
What's the consensus around here?
It's coming up on 2 hours at about 350 and need to check temps soon. I've read that you check the flat, but I've also read to check the fattest part in the point.
What's the consensus around here?