Good Afternoon!
I'm trying to be quick here, but I'm doing my first brisket flat/pastrami right now. I'm also using butcher paper for the first time. My question is that I probed it through the paper and it was around 203. So I rushed it inside, drained the juice into a pan and was going to rest it. Decided to probe again and now it is only showing around 175 maybe 180! What gives?! Does the wrap affect the temp that much? I'm using a Thermopop I think is what it is called. May need to upgrade soon. I thought it felt tender but second guessing myself now due to the temp variance. I've got it back on the pit, any one have any thoughts or prayers for your boy!?
I'm trying to be quick here, but I'm doing my first brisket flat/pastrami right now. I'm also using butcher paper for the first time. My question is that I probed it through the paper and it was around 203. So I rushed it inside, drained the juice into a pan and was going to rest it. Decided to probe again and now it is only showing around 175 maybe 180! What gives?! Does the wrap affect the temp that much? I'm using a Thermopop I think is what it is called. May need to upgrade soon. I thought it felt tender but second guessing myself now due to the temp variance. I've got it back on the pit, any one have any thoughts or prayers for your boy!?
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