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"Jack Curry" <Jack-CurryRemove > wrote in message
...
> Snippage -
>
>>> I guess I'm probly looking most for rubs and method. Sauce would be on
>>> side.
>>> The concern is dried out meat, if not mopped or basted. We had some
>>> really
>>> bad
>>> briskets, but we loved Big Jim's which is obviously simple, very moist
>>> and
>>> tasty.
>>
>> IMO mopping is a waste of time and good heat. Tend the fire & the meat. A
>> big
>> fork is your friend.
>>
> I agree with Tyler and what he's referring to is "the fork test" for
> briskets. Stick a fork in the flat. When it slides in and twists easily,
> the brisket is done, regardless of time and temperature. Ignore the fork
> test and you may wind up with either a tough piece of meat or a dried out
> brisket.
>
> Jack Curry
>Jack, I'm cooking at 325-350. It's been 5.5 hours on an 8#. At what point
>do I use the fork test?