Heard a guy at the hardware store say his brisket was 'done when the probe feels like warm butter'

I was grabbing some charcoal at Ace last Friday and overheard two guys talking about their weekend cooks. One guy said his trick was waiting for the probe to slide in like it was going into warm butter, not peanut butter. It sounded so weird I had to try it on my next brisket. I spent all Saturday poking the thing, and honestly, that feeling is way more real than just staring at a temp number. Has anyone else used a weird texture comparison like that to know when something's finally ready?

2 comments

2 Comments

felix_fox4d ago

Wow, I was a temp-only guy until that butter trick.

casey4854d ago

My first brisket I went strictly by the book, 203 degrees exactly. It was okay but a bit dry. That butter feeling though, man, it's a game changer. Last weekend I pulled mine when the probe slid through the flat with zero drag, just like soft butter. The point was even better, it felt like jello. Texture beats a number every time now.