geneseohawk
Active member
- Messages
- 34
Made my first brisket flat today. Wrapped at 170 and pulled at 203- rest 1 hour. It was not fully cooked I think. It was slightly tough and meat did not pull away when I stretched the slices. Disappointed but flavor was good. Lesson learned- maybe don't rely on temp probes but feel? My probes might not be calibrated right?