Probe Tender

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http://youtube.com/watch?v=guC5wGy7p0Q

Probe tender means that you can easily stick a thermometer probe into your meat. When it goes in and comes out with little resistance the connective tissue has broken down and it’s ready to pull from the heat. • Here I’m probing this brisket before I wrap it just to show you the resistance. • You’ll wrap when the bark is dark and then start checking for doneness when it hits 195. Briskets are usually done between 195 to 203, but I’ve seen them take until 205 or more to get probe tender. • Most bbq joints don’t use a probe, they just pick up the brisket in the middle, feel the flat for tenderness, and see how it bends. That works if you do hundreds of briskets a day, but for the backyahd cook using the probe tender method works well. • When is the right tenderness? It’ll feel like the probe is going in and out of a warm stick of butter. • Do you wanna check both the point and the flight and multiple places to make sure that entire thing is probe tender. • Any instant read thermometer will work. I like to use the ThermoPop because the probe is very thin, but the Thermapen works well too. • • #bbq #bbqtips #brisket #smokedmeat

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