Brisket "probe test" question.....

[MarkinJHawkland]

Hi all,

 I have a question about using a probe for checking brisket tenderness. Do you insert from the top, from the long side, or from the short side, or all possible angles?

 Seems to me that the probe would experience the most resistance when probing sideways into the short side and that would be the best angle to test. But it would also leave a hole in the slices. (No big deal to me)

 But I don't have many brisket cooks under my belt so I thought I'd ask. I suspect with pork shoulder there are so may different muscles at so many angles that multiple checks are in order?

 With my previous cooks of brisket or shoulder I always cooked to temperature which I now realize is not the way to go. I will be adding the probe test to my arsenal of tools thanks to this site and others.

 Any thoughts appreciated,
 Mark

[smokeasaurus]

I use a toothpick and I go in from the top. Flat and point.  usually when the flat is offering no resistance and the toothpick is clean it is time for it to be removed from the pit and allowed to rest. I rest two hours.

[MarkinJHawkland]

Thanks you,

I will be adding this "technique" to my cooks. Like I said I always cooked to temp before but I really haven't had the opportunity to cook many briskets or shoulders.

I suspect this will help.

Thanks again,
Mark