I would say after 4 years of cooking I had one brisket come out perfect, all the others seem to be dry. I'm using choice grade (going to order prime to test) and follow all the rules, inject, wrap at 165, cook until 190, but the probe tenderness only really happened one time. Should I wait until it hits the probe tenderness and go past 190? Or is the choice brisket just that tough to get right?
Thanks
Thanks