Originally Posted by frohe
In other words, it's done when it's done. No words are more true when it comes to brisket. Each cut has its own peculiarities which just has to be dealt with. When you can slide a probe into it like a hot knife going into butter, it's done. Check the temp BUT don't rely on it.
I Showed this info to my Wife who still Thinks Briskit is done when shes ready to eat !!!!
[I]2-Weber Mini WSM[/I]
[I]3-Weber 22.5 ots[/I]
[I]1-Weber 26.75 otg[/I]
[I]Beefeater 3000s w/Cart -Gas[/I]