Quote:
Originally Posted by Beentown
If your used to probing Choice, an undercooked, much more marbled brisket can feel the same. Warm fat that hasn't rendered can feel like a well cooked CAB.
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I'm pretty certain this is exactly what happened. Good call and thanks for the input. Still not sure I'm going to invest in a wagyu brisket again though.
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Weber Kettle, Johnson Smokers Med 6', Cotton Gin "Harvester" UDS
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