Pulled Brisket??

Chubby

Is it possible to smoke brisket to a point that it can be easily pulled? If so, what temperature and time is needed. I swore that I had some before at a party, but that was well before I got into smoking food.

katman

Chubby,
I like mine sliced, but some like brisket shredded. For the latter I cook to about 195, foil with some liquid, and cook for another hour or so.

Chubby

Chubby,[p]Id appreciate it if you'd post under another handle as I have used the name for nearly three years.[p]Thanks..[p]Evans

yaB

Chubby-B,[p]Maybe what you recall was actually chopped brisket.[p]Not that it can't be done, but I've never cooked a low/slow smoked brisket that could be "pulled" right out of the cooker, like a pork butt or shoulder. Brisket, at its best, when all planets, moons and other factors are in proper alignment, is to be sliced, in my experience.[p]But when the planets, moons, etc. are saying the factor equivalent of "Factor you, buddy", all is still not lost.[p]I've slow cooked more than a couple of briskets that came out totally dry or had dry sections. These were still quite tasty when chopped and combined with sauce, slaw or whatever, and still made excellent filling for sandwiches and rollups. [p]Bob