Quote:
Originally Posted by TealStBBQKing
This brisket is really throwing me off. The point is probe tender but the flat is tough and only 165~ according to my DOT. Dinner is planned at 7 but I am only 6.5 hours into the should I panic or just let it ride? It smells fantastic though
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If you like the color you can wrap in foil or butcher paper. But don't pull it off until thickest part of flat is probe tender. Good luck.
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[I]Ephesians 2:8-9
For by grace you have been saved through faith. And this is not your own doing; it is the gift of God, not a result of works, so that no one may boast[/I].
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