So I've had this issue when I crutch a brisket, double wrapped in butcher paper, where I have to poke through that paper with my lollipop thermopen in order to get to the actual meat, and as the probe goes in and out I feel some of the friction against the paper, so it's a little hard to tell just how tender the meat is. Usually comes out great and I go by temp, but I'm wondering if anyone has a solution for this or experiences the same issue?
With a very little bit of practice/experience, you'll soon be able to tell the difference between the friction from the paper (or foil) and from the brisket. Keep on cooking!
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