R Rich S TVWBB Member Oct 2, 2012 #1 Hey all, When you are monitoring meat temps(i know, i know i should go by feel ) on a brisket where are you placing the probe? Into the point or the flat?
Hey all, When you are monitoring meat temps(i know, i know i should go by feel ) on a brisket where are you placing the probe? Into the point or the flat?
M Mike Freel TVWBB Pro Oct 2, 2012 #3 If you seperated them then you will need to probe each since the cook time will vary Mike
J J Hoke TVWBB Pro Oct 2, 2012 #5 I do flat. I'm more concerned about it than the point that just gets turned into burnt ends or shredded beef anyway. That said temp is less important than probe tenderness. Last edited: Oct 2, 2012
I do flat. I'm more concerned about it than the point that just gets turned into burnt ends or shredded beef anyway. That said temp is less important than probe tenderness.