Last week I smoked a brisket in my smokette. It was a full packer CAB brisket that weighed 11 lbs. I've checked the calibration on my probe in boiling water and ice water and the probe temps are on the money. I put the probe in the thickest part of the flat near the point. I set the smoker temp to 225 degrees and let 'er rip for 16 hours until the internal temp was 195 degrees. When I took the brisket out, it nearly seperated where the flat and point connect and the meat basically shredded when I tried to slice it. It was very moist and flavorful and had great smoke taste. 3/4 inch slices where about the smallest I could go and have the slice remain whole. Yesterday I did an 11 lb full packer choice brisket until 190 degrees internal again about 16 hours and it too, fell apart when slicing. Should I be probing the meat to check for doneness at perhaps 185 degrees? I read where Tom and Smokin' said you can probe and if the probe slides in easily in various areas the meat is ready. My question is, how much resistance to penetration by the probe is the right amount? I know each piece of meat has a mind of its' own and the better cuts should theoretically be done at a lower temp. Any advice whould be appreciated. Incidentally, I foiled and sauced with Aaron Brooks' finishing sauce, the one with honey, O.J., brown sugar and ketchup. I added some cayenne and beef broth and tastewise, they were both winners.
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