Biggest thing with brisket is that it isn't done till the thickest part of the flat is probe tender. No more no less.
Do not go by internal temperature as you will not get a consistent product because each piece of meat is different.
Sublime Smoke Barbecue
- Follow us on Facebook
Weber Performer x2
Weber Mini WSM
Sublime Smoke UDS
Lazy man Pitmaster IQ110 w/ rainbox
Superest Fasterest Blue Thermapen
Want to meet some others with the obsession of BBQ? Clicky for the planning of the Virginia/Mid-Atlantic Brethren Bash