T&S BBQ
is Blowin Smoke!
Did a brisket today, first one in years. I'm confused on where to probe for tenderness. I know you go in the flat, and thats what I did. Probe went in like soft butter, but the point wasn't there yet. Do you pull it anyway and the point will get done during the hour rest, or do you keep cooking till the point is tender. Thats what I did, but the flat got dry. The point was awesome, tender, juicy, perfect pull, but the flat was dry. I wrapped in butcher paper, and held the temp around 260. Using offset smoker. Flavor was outstanding. I also over shot my temp a little, around 207. Any ideas?