Another brisket question

[twatsonr1]

i know another brisket question.... But my brisket probes like butter up top on top of of the point and flat, but is a little tougher probing on the thinner part. Is it done? Would you guys pull it off?

 

[northeast bbqer]

I would not pull until probe tender throughout.

 

[twatsonr1]

Sounds good, I'm just trying not to overcook it, I've done that on the previous 2 briskets I've done

 

[Bludawg]

Pull it when the thickest part of the flat is Probe tender

 

[twatsonr1]

See that's what I was thinking originally, thanks Blu!!

 

[Bludawg]

See that's what I was thinking originally, thanks Blu!!

De nada

 

[Enrico Brandizzi]

Pull it when the thickest part of the flat is Probe tender

Someone said
"one pic is more that hundred words" (more or less).
Thanks Blu

 

[RolandJT]

Sounds good, I'm just trying not to overcook it, I've done that on the previous 2 briskets I've done

Are you sure? Unless it falls apart into something that resembles pulled/shredded beef it isn't overcooked. If it is dry but the slices hold together well--it's undercooked.

If it is overcooked the solution is to cook less.