I finally understand buddah
A couple of days ago I posted a thread about not knowing what buddah feels like when probing a brisket. Well, today I just probed a brisket (12# full packer, 10.5 hrs on the KJ, 250 deg +/- 10 deg) I put on earlier this morning and I finally get it. Once the tip of the probe got through the bark, it was like it just slid in on its own, I hardly had to do anything. Amazing feeling.
The brisket is resting in the cooler right now and I'm dying to cut into it and see what it tastes like and how tender/moist it is.
Thank y'all for opening my eyes to how you really know when a brisket is done. Y'all really are great.