BigDog
Well-known member
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- 65
Ok, I have watched too many YouTube Brisket videos and need some help. I understand the cook temperatures and when to wrap but none of these videos detail when to pull it from the smoker. I gather it is some place between 195F and 205F but where are taking the temperature in the flat or the point or both? Also everyone says when the probe goes in like butter but is that in the flat or the point or both. My second Brisket was pulled at 205F everything was probe tender but the flat was too dry and I felt the point was under done.
THANKS
RecTeq 590
THANKS
RecTeq 590