PSA: My uneven brisket cook showed me why probe placement is everything

I was feeling pretty slick smoking a brisket for a get-together over the weekend. The outside had a nice bark, but when I cut into it, one end was perfect and the other was tough. My instant-read thermometer kept saying it was done, so I was totally baffled. Then I realized I'd stuck the probe in the thinnest part, like a complete newbie. A pitmaster buddy later explained that heat moves weirdly, and you need to check the thickest spot. Now I use two probes, one in the flat and one in the point, and it's a game-changer. It's silly how something so simple can fix your whole BBQ vibe. Guess I'm not as smart as I thought.

2 comments

2 Comments

sean_flores751d ago

My last brisket had me sweating bullets because the probes were 15 degrees apart even after hours on the smoker. I made the same mistake of just jamming one in the point and calling it good. Now I run one probe dead center in the flat and another in the thickest part of the point, and it saves me from that last-minute pure PANIC. Watching both temps creep up together is the only real vibe check for doneness.

the_avery1d ago

Probe troubles remind me of smoking a whole chicken... had one probe in the breast and another in the thigh, temps never matched. Just pulled it when the skin looked right and crossed my fingers.