Jon Chappel
TVWBB Member
I'm cooking a brisket, I wrapped it at 160C and unwrapped it at 190C. At 190C it was definitely not probe tender, the plan was to finish cooking unwrapped to firm up the bark. Its been about 45 min and the brisket temp has dropped to 168C. Is this normal/OK? The cooker temp has been steady, ~250C.
I did push the meat probe in deeper after unwrapping, so maybe I was getting an inaccurate readings earlier in the cook. I'm sure it will turn out fine if I just keep going until probe tender.
I did push the meat probe in deeper after unwrapping, so maybe I was getting an inaccurate readings earlier in the cook. I'm sure it will turn out fine if I just keep going until probe tender.