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.
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