Originally Posted by buccaneer
I'm a cook.
I don't use thermometers, I prefer to...fark it up....
All kidding aside, I just prod and probe, I don't use a thermometer.
Poke and prod is best for brisket. You are on the right track.
Originally Posted by AussieTitch
Both mine took about 10 to 12 hours then I rested.
I believe they go into a long stall due to the heave marbling.
Some one step in and feel free to comment on that please
It's the connective tissue and collagens that are breaking down that cause the stall. The stall is a good thing.
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