Quote:
Originally Posted by Thespanishgrill
The flat wasn't crumbling but it was probe tender then after it rested an hour it tightened up which I've not seen before, what caused that reaction?
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Your feel of probe tender isn't tender enough. Next brisket you do, allow it to get to what you think is probe tender and let it cook for another 30mins-1hour and probe it again. Repeat this process until you nail the brisket.
It took me 3 briskets to finally get this feel. On the 4th one I finally nailed it and after that, my briskets have been spot on for tenderness each and every time.
