Nothing wrong with judging doneness by feel as opposed to temp. In fact that's the best way to do brisket IMHO. There is also nothing wrong with knowing you should start checking doneness by having a thermo in there. Instead of sticking your thermo in to read the temp (which is what donnie has a problem with), that thermo should be in there when the meat is cold and stay in the whole cook. This way you don't lose any juices. A good old fashioned dependable meat thermo is the best way to go. Once it hits 185 you can start thinking about touching the meat.
Anyone who disagrees is a fool and an idiot and should be sent to slaughter imediately for dog meat because they clearly are not high enough quality for anything else.
Get in line before you reply and then post your reply after you have been slaughtered.
