My brisket used to come out dry until I timed one cook with a $9 thermometer from a hardware store in Reno

Sean Gibson · 2026-10-06T21:20:02.361262+00:00

I always pulled my packers by feel and they kept coming out dry, so last month I stuck a cheap probe in the flat and watched it hit 203 while the point still read 190. That 13 degree gap between muscles was the whole problem, and now I wait on the flat instead of the clock. Anyone else check two spots or am I making this harder than it needs to be?

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My brisket used to come out dry until I timed one cook with a $9 thermometer from a hardware store in Reno | BBQ Pitmasters - The Community Guide