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I usually cook my brisket until an internal temp between 185-190, but a couple of the recipes on this site call for pulling from the grill at 140.
What gives with the variance in final temp?
Might pull at 140, wrap in foil and put back on.
Can you post link for a 140 cook?
so you agree with me about the higher final temp?
Link to the 140 cook below:
Go with the higher temp.The 140 would be fine if you were cooking a pastrami.
brisket (beef) is technically "done" at 140 - but to be moist, tender, etc. then you have to cook it until the collagen converts to gelatin and until the fats render. That doesn't happen until 180+ and is the reason for the plateau. All the heat energy is being consumed by the chemical reactions taking place instead of raising the temperatures of the meat.
If it is a cured/corned beef then you can pull it at lower temps because the tenderness and mouth feel desired are created by the cure rather than the cooking process.
I hope this makes sense.
Mr. & Mrs Potatohead
Hoss and I are on the same page...
Go with a temp. of 190 F on a brisket, you will have a fall apart tender at that point.
Not sure what it would be like at 140 F. as I have never done that. But "falling apart" is good, for sure!
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