Originally Posted By michael_d
After too much time reading reviews, I ordered a MAK, one star general and some extra options, including their meat probe. I hope to put it to use this weekend.

And a meat probe is a definite must.
I used to cook 'by eye' and by overall cooking time, temp and meat thickness. That is still viable with hamburgers and steaks, but with a brisket?
Forget it.
That being said, i quite regularly stick the probe into some pork chops so i can get that exact temperature before they start to get dry.
I think that temp is 160F by Canadian Health standards but in the US it was bumped down to 145F. At 145F, the pork has just a nice light pink in the centre (not bloody). I quit cooking when the probe hits 140F and by the time the meat comes off to rest before plating, 145F is attained.

Briskets and pulled pork require higher temps, usually 195F to 200F. Fall off the bone though!
The first brisket we did was scrumptious and so filling. After dinner was done, people were still sitting at the table picking away at the brisket 'carcass'.

"Those who preach the myths of audio are ignorant of truth."