More brisket help

[DeusDingo]

i put a separate probe in the flat and the point. but then again i separate mine. if you put them together and leave some fat between them i would be worried about putting the probe in a fat deposit and not the meat

[Huskee]

I assume you only have 2 probes, one for the meat and one for the cooker? If so, yeah I'd do the thickest part of the flat NOT too close to the point, just like Powersmoke_80 says and what DeusDingo alludes to. If you probe that fat between the two you might not be getting the whole story. If you have another probe I'd stick one in each for sure.

I personally like to have a probe in each. When cooking a full packer I've noticed the flat gets to temps before the point. When separate, the point usually beats the flat. Therefore, if you separate the two and only have one meat probe, I'd put it in the point, then you can always spot check the flat if you have an instant read. If you cook it whole, I'd probe the flat and spot check the point.