So I understand probing should be at the section thickest between the point and flat....
Does this mean when the target IT is reached, it should be done? or should I probe all part of the brisket to ensure it reached the target IT? or it should actually all be even temp all over?
John "JR"
Minnesota/ United States of America
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It will not be totally uniform across the brisket. Target temps are just guidelines, every piece of meat is a little bit different. At 195 F, things start to get very tender. Once there is no resistance on your Thermapen, through out the brisket, it is done cooking and ready for the Cambro.
Temp is just a guide. You want every part probe tender - like a knife into warm butter. So probe away. I also don't think you want the probe in fat, and there is a layer of fat between the point and flat unless you removed it while trimming, (some do - some don't).
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I also don't think you want the probe in fat, and there is a layer of fat between the point and flat unless you removed it while trimming, (some do - some don't).
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