from how many sources can the new bbq cook get the following info:
cook your pork/brisket at 225 until internal temperature reads 195-205.
this instruction is beaten on so many drums its defeaning.
the best brisket, by far and away(and as some sort of coroboration, we had a couple over to eat, and they did a 2 week tour in the south on a BBQ joint quest, and did remark, this was among the best)i had ever had or made(have yet to even come close to replicating, sadly), i pulled at 168. at the time i KNEW it wasn't done, but it was soft to the probe, and i needed the space on the cooker for my next meats cuz i was practicing the first time for comps. so i thought, just push through, and we'll see...
just lucky with that particular brisket and that particular cook, but...
now my issue has progressed a little further as my experience base grows.
i can't help but look at the temps when i probe BTW.
briskets since the one above; they ain't butter soft at 168, and when they are butter soft, usually closer to 185/90, they've been kinda dry.
i'm cooking hot and fast(@325-350)so i am watching the clock for the first hour or two, and i am using an IT at that point to wrap just coming out of the stall, but beyond that, it is just coincidental that the stick i poke it with also tells me what temp its at. its done when its done, but i'm getting them overdone.
i'm working on this skill: smell.
i think you can smell when the meat is coming out of the stall, and then again right when it begins or ends(not sure which yet cuz i haven't done enough, but depending on which one it is that i am smelling can determine done or if you don't watch it CLOSELY overdone)its collagen breakdown and is either the precise time EXACTLY to take it off or the precise time EXACTLY to start giving it some pokes and serious attention.
this is a work in progress for me at its infancy, but i think it's possible.
anyway, i learned, by accident, IT's can't be relied upon. the clock is one of the pillars of life and cannot be avoided or ignored, other than, in reference to BBQ:
"no, it ain't done yet" , "wow, right when i wanted it", or "holy cow, done already"????