I have a brisket in the smoker now, two electronic probes... One reading 198 the other reading 192, both inserted horizontally into the flat with the fat side up.
I know OF the probe/toothpick test but am not positive where to be testing it. Obviously the point is done and nice and tender with the fats melted but do I do the probe test in the point or the flat? I tried in the flat horizontally inserting but the meat felt somewhat tough.
Hoping someone can help me so I don't overdo this brisket... Thanks!
Sent from my SM-G955U using Tapatalk
I know OF the probe/toothpick test but am not positive where to be testing it. Obviously the point is done and nice and tender with the fats melted but do I do the probe test in the point or the flat? I tried in the flat horizontally inserting but the meat felt somewhat tough.
Hoping someone can help me so I don't overdo this brisket... Thanks!
Sent from my SM-G955U using Tapatalk
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