Man, not another FIRST BRISKET thread!! [Pr0n]

[gotribe28]

To me a flat is always dry that's why I prefer a packer....

 

[PorkDork]

Just like people, there are no two the same. Each brisket will cook different and be done at a different temp. The best way to test to see if it is done, is the probe test. A probe should go into the brisket like sliding into soft butter. Generally letting it rest in a cooler for an hour would be good enough. Temp really doesn't come into play when you are resting a brisket.

Looks great though.

Now are we talking room temp butter or fridge butter!? Haha it slid in pretty easy, but there was slight resistance...

 

[PorkDork]

How often do you have to take a brisket past 203??

 

[PorkDork]

With my pulled pork I let that baby rest to 160 and it seems that if I don't let it rest until then it doesn't pull we'll enough. Does brisket have this same characteristic or is that just a pork thing??