Just got my Maverick ET-73 thermometer. Once you foil the brisket, do you run the food thermometer through the foil or crimp the foil around the thermometer probe?

I was wondering if there would be a problem with moisture from a sealed foil bag causing an issue with the thermometer probe (where the wire enters the probe end).

Thanks for the help.

When I used only foil I'd just shoot her though the foil. Today I use a roasting pan and then run foil over the top and probe. Never any issues.

I haven't foiled brisket yet but I have done it to butts and just poked a hole right through. I can't see how it could affect it since the hole is so small.

I won't use the probe once I foil. My thought is that the foil traps the steam creating a slight pressure cooker (at least during HH cooks). I could be wrong here, but I have some evidence that makes me think this.

We were competing and I was sleeping, so someone else wrapped the brisket. Rather than making a foil sandwich and rolling the edges up tight, they tried to awkwardly fold a piece or two around it, which left lots of gaps. The brisket never got to tender, and it seemed to me like the foil never did its job.

Now I make sure the foil is well sealed, and I try not to open it until I know I'm close to done. and I always reseal it tight if its not done.