Originally Posted by landarc
For me, normal practices. Start probing at 195F. Probe every 20-30 minutes until done.
Thanks for the thread. I did two briskets this past weekend without any foil or paper during the cook. One was even injected with Fab B. Came out good, but not quite as moist as you got. Not even the injected one. I need to try this...
Now, are you probing through the paper? And loosing all the juice in the paper?