Doc6633
Knows what a fatty is.
- Joined
- Aug 19, 2015
- Location
- St. Louis, MO
Thanks for the advice Demo. At 205 I got bit nervous because the thinner part of the meat started probing at about 195 so I was worried I was going dry out the thinner area. But if that is the worst I ever do to brisket then I will be ok.