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Proving the "Theory of Brisket

CaptainBBQCaptainBBQ Posts: 29
edited 9:08AM in EggHead Forum
Thank you to Antohny Up North for posting the "Theory of Brisket". I have been pulling the brisket at 190* and it has always been really good. This weekend I decided to try to apply the "Theory". I took the brisket to 210* before taking it out of the egg. The brisket was awsome....more juice and much more tender. Cooked at 200 for 2 hours and then kicked it to 250 for another 11 hours. Give this a try will like it![p]CaptainBBQ
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