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Old 03-11-2007, 04:02 PM   #1
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Join Date: 11-22-06
Location: Oklahoma City
Default Temp Probe - flat or point?

So, which part of the brisket do you use for your temp probe? They give entirely different temps. I want to go to 195=200, but not sure which temp to go by.

Also, I'm loosing bark when I foil at 160-170... The outside seems to just get mushy and steamed. anyone else have this issue when they foil?

Finished 2 large packers and 2 butts yesterday in 9 hours. The butts were perfect, but the briskets seemed a little underdone to me.. the flat was at 195 when I coolered it... the fork turned in the point fine, but I think another hour or so woulda made it better.

Akorn Komado
GOSM Wide Body
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