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When saying the probe should feel like its going into butter, is this in reference to inserting the probe perpendicular to the fat cap, i.e. through the top, or horizontally into the side of the brisket? It seems as though Ive gotten consistently dry brisket lately. I normally pull them off in...

Ive been searching around looking for some info on a beef should roast. I would like to cook it to a pullable finish and still have it be nice and moist. I normally cook briskets / butts the high temp method from 325-350, would this be applicable to a shoulder roast, or should I put it at...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Kyle Freeman: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Sirloin tip isn't actually sirloin (or 'tip', for that matter); it's round, actually knuckle, from the leg. Cooking it at a higher temp means...

So.... what do you think... butt over sirloin tip. I'll probably cook the sirloin like a brisket, only taking it to about 135 though. Any advice? Most stuff I see says to cook it at a higher temp.