Fishwater2002
Full Fledged Farker
- Joined
- Nov 10, 2017
- Location
- Seacoast, NH
What’s the highest temp that you’ve seen finishing a brisket? I pulled a corned point at 209* yesterday & it still felt tight, I should have let it roll but I was worried about going over. Some areas probed like butter but the thickest part of the point just never got there, I cooked at 300* so I know it would go higher on a finish temp but it still felt like 209* was pretty high?