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Old 01-21-2012, 08:00 PM   #16
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Join Date: 05-17-11
Location: Baltimore, Maryland

So the brisket is now resting. I cooked it to 190 and stuck a probe in it to assess 'softness.' It wasn't really like butter so I kept it on. Took it off at 199 (total cook time from 9am-7pm at ~250) and just sliced one little end off. It was pretty tough. Tasted great, but definitely not falling apart soft. Hmm, I'm not sure. Two thermometers registered 199 so it isn't a therm error.

Right now it's wrapped tight in foil at room temperature.

I will clarify this however, a thermometer probed did slide into the meat easily, but there was some resistance when I cut a few cheater slices off the end.
Weber Performer, 18.5" WSM, UDS.

Last edited by grilling24x7; 01-21-2012 at 08:22 PM..
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