First brisket flat.

oldschoolbbq said:

 
Looks good to me , Farmer. About the right time too, was it toothpick probed

  I have no problem with the looks , and the seasoning was spot on , Beef needs the S/P...That's what I'm doing this Thurs. 

Do a Packer , gather your patience though , seasoned the same way, good stuff ;Maynard.

Later...    

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Mdboatbum said:

I think the "toothpick tender" test is a whole different animal with flats as compared to points. With a point, it really does feel like it's sliding into butter. With a flat, not so much. What's worked for me (usually) is to do the probe test early on in the cook so I get a feel for it, or a baseline if you will. Then later I probe and try to feel for a difference. It won't be butter tender, but if the probe slides in significantly more easily than it did before, I know I'm getting close. I've had them reduced to dry, crumbly shreds by waiting for the "butter" feeling.

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