Brisket Temp Probe Placement

[AOllenburg]

Hello!

I'm doing a 16 lb packer tomorrow on my Weber 22 Kettle. I have done several brisket flats, but only one other packer. Where do you place your temperature probes for a packer (I did not separate the point from the flat.)? Do you use more than one probe, one in the point and a second in the flat? Or just one in the flat?

Thank you!

[KimO]

AOllenburg I put mine in the thickest part of the flat. I generally don't worry about the point, it will be probe tender much faster than the flat, so it is the flat I am monitoring more closely.

[Draznnl]

Ditto.

[mrichie1229]

Same.

[Jerod Broussard]

Whole packer- focus on the flat to probe tender

If cooking separate I'll take the thickest part of the point to 210 and keep the flat to probe tender.

[Huskee]

I use two- one in the middle of the thickest part of the point and one in the middle of the flat. I try to get the coldest spots, and the middle will be the coldest, but for the flat I want about halfway down the flat, not necessarily the 'thickest' part of the flat, which will of course be close to the point.

This is not my pic, but the red stars are my edits. I'd put my probes there, in horizontally, parallel to the grate, to the middle. Not in from the top as shown unless it were the only way.

[Bogy]

I use two. Why not use 2 probes instead of just one?

[RogueCookers]

I put 2/3 up the brisket towards the point and when it gets to 198 worry about the flat and point

[AOllenburg]

Thank you, everyone! This helps a lot!

[02ebz06]

Use 2 probes here as well...

[realdocBBQ]

2 probes. Thickest part of point and flat.