ClintHTX
is Blowin Smoke!
- Joined
- Oct 24, 2011
- Location
- Granbury...
Had my brisket in UDS for 10 hours now. Checked it and the point is "mushy" and the flat is very probe resistant. The internal is at 165-170 now. Should I wrap in foil stick it back in? Or leave it alone. The flat seems really dry is there a reason behind this? Thanks