I take them to 160ish then foil till 190ish. So this is more of a temp guided meat for me vs probe tender. Soon I'm going to brine my own brisket for corned beef/pastrami, but I normally just buy them already brined in the store.
Shirley Fabrication Offset Awesome Pit
Backwoods G2 Party & G2 Chubby
Big Green Egg XL
Weber 18.5 Kettle
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