A word of caution for cooking tough meats like brisket: temperature doesn't tell the whole story. People online will talk about "the stall" but it doesn't actua

A word of caution for cooking tough meats like brisket: temperature doesn't tell the whole story. People online will talk about "the stall" but it doesn't actually exist. You'll find the temperature graph over time follows a logistic curve, something you would expect for any process that reaches an equilibrium. The truth is rather complicated [1]. Most of the barbecue masters use temperature as a guideline but actual tests of tenderness as the final arbiter. They cook until the meat reaches a particular temperature and then begin checking for tenderness at regular intervals. The process can vary a lot even between two briskets of the same weight, purchased at the same time, due to individual differences between animals (the amount of connective tissues and collagenases present in the meat at cooking time). Still, having the temperature information helps a lot, especially the surface and ambient temperatures provided by the CI probe. This can help you maintain the cooking temperature much more accurately to avoid excessive dryout. [1] https://www.chefsteps.com/forum/posts/collagen-conversion-what-is-the-threshold-temperature-3 https://www.chefsteps.com/forum/posts/collagen-conversion-wh...