- Southwick, Ma
- Grill(s) owned
I don't make cook many briskets, last summer was the last, going to do one up Friday and had a question on how you determine it is done. In particular, for a full trimmed packer, the difference in thickness from one end to the other is significant. Last one I did the flat only end hit 203 when the end with the point being much thicker was 189, so one end was probe tender the other not. How do you handle such a beast? last time I left it on till the point end hit 202 and ignored the flatter end.