Brisket-N-Butt Sticker
A special probe for monitoring tenderness of large cuts of beef and pork.
Regular size is 12" long...... The "Pitmaster T" model is a whopping 24" long.
The Brisket-N-Butt Sticker is a handheld probe for judging tenderness on the larger barbecue meats like brisket, pork butt, chuck roll or shoulder clod. Experienced barbecuists use a combination of internal temperature and tenderness to determine when meats are done. The stainless steel Brisket-N-Butt Sticker features a T-Handle and a 12" length to reach into your pit when probing meats for tenderness.
If you want a longer BNB Sticker, just let me know. Maybe you want to sneak in through the top vent on your ceramic cooker. The longest model is nicknamed the "Pitmaster T" and it is 24" in length. I named it after my buddy Donny who cooks on a pit so large the shelves may be loaded with briskets 3 or 4 deep.
What is the best way to probe a brisket? Ideally, you want to monitor tenderness by judging resistance to the probe in both directions.... sliding in and pulling back out. It might feel tender sliding in, but might not slide out easily. When it feels tender sliding in and back out you are getting close. Wait until your internal temperature is around 180° and do your first probe. Take a mental note of the tenderness. Make another reading when your internal temperature is around 190°. Compare the tenderness to your first probing. If you don't like the feel, check it again at 195°. No matter what kind of probe you are using, pick an area in the flat and probe in the direction shown below. Don't come in from the side or the end. I don't worry about the point, it's usually done before the flat and since it has a higher fat content, it will take care of itself. A lot of my briskets have cooked themselves tender between 190° and 195°.