Jack Henry
TVWBB Member
Hi all,
I've tried to search for an answer to this on the boards, but haven't turned one up.
Planning to do a 5.5lb flat this weekend high heat. I've been reading up on it on the boards and am looking forward to giving it a shot.
I understand that I want to get the brisket up to a certain temp before foiling (seen some say 160, others 180, I'll investigate a bit more), and then foil, finish, rest, etc. I also understand that once you're into the foil, don't worry about temps, but tenderness, and it's ready when it's ready.
All that is a long set up for a short question: Does anyone leave the probe in the brisket for the first, pre-foil, part of the cook? Or do I risk losing too much moisture? Obviously, I'd remove it regardless for the foil part of the cook.
Thanks.
I've tried to search for an answer to this on the boards, but haven't turned one up.
Planning to do a 5.5lb flat this weekend high heat. I've been reading up on it on the boards and am looking forward to giving it a shot.
I understand that I want to get the brisket up to a certain temp before foiling (seen some say 160, others 180, I'll investigate a bit more), and then foil, finish, rest, etc. I also understand that once you're into the foil, don't worry about temps, but tenderness, and it's ready when it's ready.
All that is a long set up for a short question: Does anyone leave the probe in the brisket for the first, pre-foil, part of the cook? Or do I risk losing too much moisture? Obviously, I'd remove it regardless for the foil part of the cook.
Thanks.