I put a 8 pound brisket on last night (for the first time ever!) about 9pm or so and after reading up last night and this morning on the board I realize I should be going by feel and not temp.
Right now I'm sitting at 210 on the brisket and when I stick a old probe themometer in it it goes in like warm butter in all places except one of the thicker areas where I can feel some resistance (not much but definitely some).
Do I pull it now or let it stay (270 wsm temp) until all areas are "warm butter" or do I run the risk of other areas going dry on me?
Thanks so much!!
Right now I'm sitting at 210 on the brisket and when I stick a old probe themometer in it it goes in like warm butter in all places except one of the thicker areas where I can feel some resistance (not much but definitely some).
Do I pull it now or let it stay (270 wsm temp) until all areas are "warm butter" or do I run the risk of other areas going dry on me?
Thanks so much!!