DirtyDirty00
is one Smokin' Farker
ok so I have had my brisket in since 630am. It was a 17 lber.
I've had the temp between 275-300 most the time.
I foiled for many hours and around the 180 IT I unfoiled to try and get bark.
When I probe it now it seems tough. Not like butter. But I'm not sure what like butter means.
I did the night train brisket and when I probed that it seemed tough. But it was tender when I ate it. This brisket now feels similar.
ALSO. When I lift the flat up I can see the meat grains all fraying apart.
The ends r very soft and crumbly when I poke them.
Is my brisket done???
I've had the temp between 275-300 most the time.
I foiled for many hours and around the 180 IT I unfoiled to try and get bark.
When I probe it now it seems tough. Not like butter. But I'm not sure what like butter means.
I did the night train brisket and when I probed that it seemed tough. But it was tender when I ate it. This brisket now feels similar.
ALSO. When I lift the flat up I can see the meat grains all fraying apart.
The ends r very soft and crumbly when I poke them.
Is my brisket done???