Originally Posted by Bludawg
I don't do temps they will not result in a consistently tender moist brisket. Just probe it in the thickest part of the Flat 1 hr after wrapping.
Wrap it in Butcher Paper and put it back on the pit fat cap up.
Ribs> BB bones 3-3.5 hrs at 300 St Louis racks 3.5 -4 hrs full spares 4-4.5 hrs until they pass the bend test.
When you say 'probe' tender, do you mean like a temp probe and how it feels going into the meat?