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Probing brisket can be a great way to test the doneness of your brisket.
You ideally want to probe the brisket in the thickest area of either the point or flat, and should start doing this around 195 degrees internal.
If placing a probe to measure the ambient smoker temperature, be sure to place it right in the middle of the chamber. Testing a brisket probe can be done by measuring it against a flask of boiling water.
If it reads the temperature that water boils, you’re good to go. Cleaning is as simple as applying dish detergent and hot water.
Where to Probe Brisket?
Probing brisket is simple when you are able to find the right spot.
Generally, you will want to locate the thickest areas of the meat. Make sure this area is strictly the leaner areas.
If you place the meat probe inside a pocket of fat, the internal temperatures may not accurately reflect how done your brisket truly is.
That means if you are getting ready to smoke a brisket of some kind, you will either want to probe it in the thickest part of the flat or point.
Something to keep in mind – the probe is simply an indication as to when the meat should be done, or where it is in the overall cooking process.
The meat thermometer probe should not be used as the final decision maker in telling you when a brisket is in fact done.
That is what the probe test is for.
You just want to make sure that if you were to take a probe, toothpick, or a fork – that it goes in straight like butter.
There should be no resistance at all.
That’s how you know a brisket is done.
When should I start probing brisket?
You should start probing the brisket when the internal temperature reaches above 195 degrees internal.
This is where the collagen and fat contents start to render down, hence creating an incredible tender brisket.
Should I leave the thermometer in the brisket while it cooks?
You can certainly leave your thermometer inside the brisket as it cooks.
It won’t do too much good until later on, when you are getting close to the point of pulling it.
That being said, leaving your thermometer inside the brisket can be a good gauge for beginners to get a feel of how the temperature progresses along throughout the cook.
Where does the temperature probe go in a smoker?
The temperature probe can be placed anywhere along the smoker grates.
To get the most accurate ambient temperature when smoking your brisket, make sure to place it towards the center of the smoking chamber.
It’s not recommended to place it directly over the flames as that can give an inaccurate reading.
Where do you put the Traeger probe in a brisket?
The same thermometer placement applies for Traeger’s as well.
If you wish to obtain the accurate temperature reading, just go ahead and place the probe directly in the middle, near the thickest area of the brisket.
You should start to notice that since the brisket is such a large piece of meat, it will significantly decrease the ambient temperature in the readings.
If you are looking to measure the internal temperature for a brisket that’s on a Traeger, you want to locate the thickest area of the brisket.
Putting the probe inside the flat or point will do just fine.
It’s usually a lot easier to get the most out of your cook when measuring both the internal and external ambient temperatures.
That means you will get the most accurate reading as to where exactly you are while cooking the brisket.
How do you test a brisket probe?
Testing a brisket probe is important because if it is not accurate, you will risk undercooking or overcooking it.
In order to properly test the probe, you can test it against mediums that have static temperatures.
A common way to do this is to stick the probe inside a boiling flask of water, which should give the reading of around 212 degrees Fahrenheit.
Alternatively, you can test the temperature reading against a freezing glass of water, giving the reading of around 32 degrees Fahrenheit.
Where To Probe Brisket Point
Probing the brisket point can be done by placing it in the thickest area.
Make sure to not place it into any pockets of fat, since this can potentially give you inaccurate readings.
The point is usually finished quicker than the flat, but probing the brisket point can still give you great information as to where you are in the cooking process.
One thing you could do is probe the point part of the brisket, and when it gets above 195, remove the probe and either start probe testing the rest of the brisket to test overall doneness.
An alternative would be to simply remove the probe from the point at 195, then place it directly into the thickest part of the flat.
Where To Probe Brisket Flat
Probing the brisket flat can give you the best readings for testing temperature on a brisket.
The flat is the leanest portion, and can be the trickiest to get right.
Therefore, I like to always play the probe directly in the thickest area of the flat.
How do you clean a temperature probe?
Cleaning a temperature probe is a critical part of temperature probe maintenance.
Similar to how you go to the effort of cleaning and maintaining your smoker for best results, you will want to do the same for your temperature probe.
Cleaning your temperature probe will ensure that your cooks are consistent and provide the best results.
The best way to clean a temperature probe would be to get a coarse sponge, hot water, and dish detergent.
For the frequency of cleaning a temperature probe, you should definitely be cleaning directly after every cook.
This lets you ensure the probe is always as clean as you can, while preventing any grime from staining the probe.
What Temperature Should Water Be To Clean A Probe?
The water used to clean a probe should be very hot. You want to make sure that any bacteria and especially any grime that has been caked onto the probe is wiped away.
The exact temperature range can vary, but make sure the water is steaming hot.
Once you place the probe underneath this steaming hot water for a period of 2-3 minutes, you can decrease the temperature and change it to a modest degree that allows you to physically scrub and clean it.
Final Thoughts
Probing brisket is important simply because it allows you to test the internal temperature and overall doneness of the meat. When it probes ’tender’ that’s when you know it’s completed smoking and you can pull it off the smoker.
You’ll want to probe it in the thickest part of the flat since that is the area most prone to becoming dry and crumbly.
Once this area is tender like butter, pull the brisket off the smoker and enjoy your amazing barbecue!
Robert is a certified Pitmaster, with over a decade of experience in smoking the best meats you’ll ever feast upon. He also has a Bachelor of Business Administration from the University of Texas at San Antonio. When he’s not researching technical topics, he’s most likely barbecuing in his backyard.