gsmith140
Well-known member
I'm almost ready to pull a brisket, and I'm testing the meat with my temp probe. Near the ends of the flat, the probe goes in without resistance. In the point, there's no resistance either. But in the middle part of the flat as you bo back towards the point, there's still some resistance. The internal is 185. Should I leave it on longer until the middle shows no resistance? Or is it already overcooked?