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Brisket

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edited November -1 in EggHead Forum
I am planning on cooking a brisket this weekend. I'll either go with a cap, if it has enough fat on it, or a packers cut. I'll be cooking at 250. My question is, do I cook to a temperature or just cook for 1.5 hours per pound? If I cook to a temperature what would it be?[p]Thanks for your help.
Charlie
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    Charlie King,
    Cook till the internal temp reaches say 185º, at that point start checking for tender. With the probe of the thermometer slide it into the flat, if it feels like it is going into butter it's done. The finishing temp can run from 185º to 205º internal, it depends on the brisket.
    Jim
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