U
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My first two packer briskets were nightmares. The first was leathery and the second was "under cooked" :doh: Each time I went by internal temp and pulled at 190*. Determined to get it right I kept researching. Almost every post on here said screw temp, it should feel like butter when you insert the probe. After I hit the 10 hour mark today I started probing. Each time felt the same, stiff, tough, and had resistance. I was really starting to worry as my temp just hung at 195 for almost an hour. Well It finally did it! Inserted the probe and it was smooth as butter! If it tastes as good as it smells, I think I might have finally made an edible brisket,
