I have thought about that, brisket is too high around here. Is it tender?

…. You need to read back a few replies

Around here a chuck roast is more than a brisket!! But a chuck has less waste

All that work for a mouth full of Grease.I like my Steaks and Roasts.Briskets are for Corned Beef and Pastrami.

I could check with a toothpick or I could mow the grass, weed the garden or flat out be lazy until the thermometer tells me it's done.

Either way works.

When you put the probe in, you'll knows it's done or not before even looking at the temperature. If I leave a probe in to monitor the cook, Im.still testing with an instant read one to make sure . The leave in probes just tell you that you're close. Never depend on them to tell you when it's over or you'll eventually.put one in the wrong spot or it won't be in calibration and cause some over cooking

…. Yall just continue to prove my point in here lol