Originally Posted by okiej
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.