I forgot to mention it's the flat cut of brisket

On Wed, 23 Nov 2005 10:48:20 -0500, alan > wrote:

>Since I got this remote probe themometer by Maverick, I thought I
>would try it out on the Brisket today and the Turkey tomorrow before
>deciding whether or not to keep it..
>
>However, I have no idea what temperature Brisket gets soft but not
>falling apart. I usually poke it with a fork. Is there a temperature
>that denotes that state? Right now after 2 hours and 15 minutes of
>cooking with the the first 25 minutes at 500 and the rest at 350, the
>themometer says 183 degrees. I know it's not even close to done yet.
>Have any of you used a themometer for Brisket to at least preventing
>forgetting about it and really nuking it to deaeth. I know that's
>hard with Brisket but it;'s not a bad idea to know a range at which
>you need to be careful.
>
>Now it's 186 degrees.
>
>Alan