Originally Posted by CarolinaQue
I think you pulled the brisket to early. 185* is usually a little low IMO. Did it probe like butter or still have resistence?
As far as your feeling about restaurant 'que, most is dissapointing...especially in your area.
Regarding comp quality 'que...have you done any contests yet to have a baseline to draw your opinion from?
I actually pulled it when the probe went in like butter. I didn't pay attention to the internal when I took it off.I hit 185 and I knew I was gonna be close and poked it later on. I thought I missed just a hair on juicy ness of the meat.
18" Weber OTS aka #1, Smokey Joe gold, 18" WSM, dirt late model