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Old 08-19-2014, 07:00 AM   #32
thegrouse
Ten Point
 
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Join Date: Jun 2012
Location: San Antonio
Hunt In: Wilson and San Saba County
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Originally Posted by TC View Post
I have cooked several briskets and can tell you that you arenít looking or a certain temperature to pull it at. I have pulled them at when they probe tender at 195, and have had briskets get all the way up to 208 before they probe tender. The key is to probe the thicket part of the brisket, and when the probe slides in like butter, your brisket is DONE.
Thanks for taking the time to write this up. I have been "practicing" brisket every weekend. This is the part I have the most trouble with. Are you probing the thickest part of the brisket meaning through the flat and point together? I have tried temps from 195-215 and I can never get the flat to feel like melted butter. The point is tender and where the flat meets the point is pretty tender but the end of the flat will never get super tender. Thanks for the tips
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