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Old 10-27-2013, 01:08 PM   #26
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Join Date: 08-09-10
Location: Forest Hill, MD

Originally Posted by okiej View Post
May have to overcook one to figure it out. That's how I learned.
When I was struggling with my brisket, I made a commitment to "cook it until it was done".
It took all of my willpower to let it go, it went to 204* and boom- probe tender. I finally had a baseline to judge my briskets by feel and I don't look at one until it gets to ~197. Had a third place call at Pork in the Park. Still working on consistency, but always tender.

Trust the probe and the feel, you won't go wrong.
Rolfe Garrett
Certified BBQ Judge
Certified Table Captain

Rockin' Robyn's BBQ
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