Originally Posted by DirtyDirty00
Ya I'm still getting the hang of probe tender. When I cook my brisket till it probes like butter (meaning the probe basically falls thru the meat if dropped) then it turns out dry and crumbly (overdone)
So I think I'm just still learning what that true probe feel should feel like.
Exactly, that's the hardest part. You should feel SOME resistance, if it's just sliding right in with no resistance than it will be overdone, as you have experienced. The warm butter analogy is a good one, because if you slide a temp probe into warm butter it wouldn't just slide right in, you would have some resistance.
It just takes some practice, especially when you account for resting time. Your flat looks perfect, it looks like you really nailed this one.
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