Used to eyeball my brisket cook times, now I run two probes and still second guess myself

Susan Dixon · 2026-10-07T13:50:02.648802+00:00

Back in 2019 I cooked a 14 pound packer at my buddy's place in Waco and just went by feel, pulled it at 205 and it was perfect by pure luck. Now I've got a probe in the flat, one in the point, and a Thermopen in my pocket, and I still stand there poking it like an idiot wondering if it's butter tender. Any of y'all actually trust the probe over the poke, or am I just overthinking a $60 piece of meat?

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Used to eyeball my brisket cook times, now I run two probes and still second guess myself | BBQ Pitmasters - Rigidtalk