Reply to "Best test for brisket tenderness? "Probe through butter" test makes for dry brisket"

Former Member

Thanks for the explanation, Smokin'. It makes sense that the probe through the meat is reliable as a test for tenderness, because tough meat wouldn't let a probe through easily. However, feeling like it's going through "butter" is a bit extreme on the tenderness side, as I discovered and you confirmed.

It's amazing how different parts of the same brisket flat vary so much when you try to do the resistance test.

For those of you who like moist, slicable brisket and use the probe to test doneness, how would you describe how it feels when you're trying to push the probe through the thickest part of the brisket flat? Do you usually do the probe test all over the brisket, or just in the thickest part?

4/17/0612:06 PM

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