View Single Post
Unread 08-31-2013, 08:20 PM   #10
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by GoolsbyMD View Post
prepare to slice against the grain and....smoosh flattened down, couldn't do anything with it. The bark was so dried out and hard I couldn't cut it and it smushed my brisket, all i could do is makes pulled brisket that has no flavor.
Quote:
Originally Posted by GoolsbyMD View Post
I used my thermapen to probe and was hitting around 205-207 all over the flat 210ish in the point.
Simply based on these points, I'd say that it was overcooked. It shouldn't smush like that. It's hard to tell without seeing it, of course. You may just have to calibrate your sense of feel. It's hard to describe and takes some experience.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote