Thread: Brisket Help
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Unread 02-28-2011, 10:51 PM   #11
Got Wood.
Join Date: 02-21-11
Location: Newark, CA
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Originally Posted by thirdeye View Post
Hmmm, now I'm wondering about the accuracy of your meat thermometer. Doing a foil finish (provided you don't cook off all the juices or added liquid) you can over cook a brisket so tender it falls apart like pot roast. I mean even a 1" thick slice will still fall apart.
you thinking the temp is actually much hotter than probe displays thus cooking meat too fast?
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