If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
comyers331 Now that the subject of the probe location has been brought up, I'll point out that you want to probe the thickest part of the flat, but avoid the deckle - that layer of fat between the flat and point. I usually insert the probe from one side or the other, where I can tell where the fat layer is, and that is often somewhere between the halfway point of the brisket and maybe halfway from there to the end of the point. I'll see if I can find a picture showing this.
The trick is avoiding the deckle and the point, as they can take a lot more temp than the point itself. I've seen the point up over 210 when the thickest part of the flat was 203, and it is never an issue.
Comment