View Single Post
Old 07-21-2013, 05:37 PM   #14
2000milesofsmoke
On the road to being a farker
 
Join Date: 06-23-13
Location: San Diego, CA
Default

Quote:
Originally Posted by SmokinAussie View Post
It may have been the brisket you know.. It's done when it's done. Experienced brisket meisters here recommend not to use a thermopen on brisket because the temp is irrelevant to the tenderness. When it probes like butter, it's done. Your Taylor is probably fine. Test it in boiling water. If it reads 212F, it's fine.

Cheers!

Bill
Yeah, I understood it was the brisket. I didn't go by the therm. but by how it felt. Either way, it's bye bye taylor....
2000milesofsmoke is offline   Reply With Quote