Originally Posted by Garth57
Where do you take the temp on brisket...flat, point? I know you stick probe in and when it's like butter it's ready. I'm not sure I can tell when "it's like butter", so looking at temp for comparison. After a few more briskets, I'll be trusting the probing method. Hope everyones having a good Labor Day! Cooking 10 lb brisket, 2 spatchlock chickens, bbq beans, fatty, potato salad and maybe having a few brewski's.
I'll be over when you call it done to let you know how you did.
Where is the photo's of your "alleged" cook? Using the pellet pooper?