Originally Posted by gotwood
Would there be any problem with just taking it to 200/205 and dispensing with the probing?? or do they sometimes need go higher than that?
Im a caveman and really have no perception of difference between soft butter and granite
Briskets are all a little different. They'll sometimes be butter tender at 195 but you shouldn't need to go higher than 205. You don't want to overcook it either or it'll turn mushy.
Micro stickburners FEC-120 & Traeger BBQ125, WSM 22.5 with BBQ Guru, 14" WSM, TEC infrared grill, Weber gasser and Ridiculously Fast Red Thermapen