Quote:
Originally Posted by Q-Dat
Dirty, if I may, I think I can shed a little light. I used to think that "goes in like butter" meant how easily the probe slides through the meat. Now, I have a different understanding. To me it does not refer to how easily, but instead how SMOOTHLY. Even when tender Brisket meat is dense. So if it is literally like melted butter, then it is probably a little overcooked. If that probe gildes through smoothly without you being able to feel strands of connective tissue snapping as the tip of the probe pushes through, then in my mind you have succeeded.
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hmm this would make sense. bc when i just probed this thing, the probe went in a bit and stopped. like i hit a wall. not little ticks of tissue, just like i hit the meat. i was looking for it to just go in as far as i pushed the probe with no resistance at all.
