Hi,
I've been cooking on my 22 Weber for the last 3 years and have stuff like temperature control more or less down, been doing a lot of pulled pork, lamb shoulders and ribs for friends, but tomorrow I'm trying my first brisket. I think, thankks to the main site and all the amazing info on this forum, I know what I want to do, but when I got my brisket (around 10lbs), I ran into a problem. I know that most people say to put the thermometer probe in the thickest part of the flat, but my brisket kinda looks different then the ones I saw online, so my question is, where would be the best place to put the probe? (see pictures) sorry for the picture quality, cheap crappy cellphone
I've been cooking on my 22 Weber for the last 3 years and have stuff like temperature control more or less down, been doing a lot of pulled pork, lamb shoulders and ribs for friends, but tomorrow I'm trying my first brisket. I think, thankks to the main site and all the amazing info on this forum, I know what I want to do, but when I got my brisket (around 10lbs), I ran into a problem. I know that most people say to put the thermometer probe in the thickest part of the flat, but my brisket kinda looks different then the ones I saw online, so my question is, where would be the best place to put the probe? (see pictures) sorry for the picture quality, cheap crappy cellphone
Comment