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[rughead]

Where is the best position on a Full Packer Brisket for a thermometer probe? In the Point or Flat,
somewhere in between?
I understand that a properly cooked Brisket has some what of a Jelly Jiggle to it. True/False?
If you do the pull apart test on a sliced piece of the Flat, is it under or over cooked if it takes a
little bit of effort to separate?
I know every Brisket is different so I am just trying to get a baseline.
Appreciate any and all information given.
Thanks.. 
 

[bregent]

When folks talk about a brisket being a difficult cut to master, they're mostly referring to the flat. The point is about as foolproof as a pork butt - it's hard to overcook it. For that reason, I think most folks monitor the temp in the flat. Of course, those will multiple probes might do both. I've seen pictures of briskets with 3 or 4 probes sticking out of them.

Personally, I don't really worry about it. I only use temp to get a ball park estimate, and use tooth pick and jiggle test to tell when it's done.

[Michael_NW]

I understand that a properly cooked Brisket has some what of a Jelly Jiggle to it. True/False?
If you do the pull apart test on a sliced piece of the Flat, is it under or over cooked if it takes a
little bit of effort to separate?

I've seen the jiggle on others' cooks, but whether it's a sign of a proper cook, your guess is mine.

If the slice is harder to pull apart, it means that it's less done. Overcooked brisket will fall apart when you slice it, not that I've ever done that.

[triplebq]

I tend to put my probe in the flat right before the point. Now the best thing to do is use 2 probes. One in the flat and one in the point.

[hughver]

Since lately I've been separating the point from the flat and removing all visible fat, I probe them both.

[wahoowad]

Probe in the midpoint of the flat, using temp as a trigger to finish the cook by probing for tenderness to know it is done. Just like baking a cake - bake it for X minutes, use a toothpick to ensure it is done.

Personally I start probing at 200. Some might start earlier, say 195.