Thread: Dry Brisket
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Old 08-25-2010, 09:48 AM   #13
On the road to being a farker
Join Date: 02-17-09
Location: Potomac, MD

Quality of beef is a big deal, but it sounds to me like you simply pulled it off too soon. Whether 10 pounds, 15 pounds or even 4 pounds, it never hurts to probe in a couple of different places -- even if you are not checking temp but merely the ease with which the probe glides through the meat.
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