our brisket tonite

Unknown

it is so so good but a bit tough. does that make any sense? Keep in mind he put it on unthawed. It weighed about 3 1/2 pounds and he had it on a rack with a drip pan at about 250 for 7 hours.

Car Wash Mike

Kathy-jo Peterson,
You should have thawed it. Glad it turned out well.[p]Mike

Jeeves

Kathy-jo Peterson,[p]Always try to bring it to 'room temp' or thawing it, then rub it, let it sit for at least 1/2-1 hour before throwing on the heat.[p]-Jeebers

Braddog

Kathy-jo Peterson;[p]It's technically "done" at a much lower internal temp than what we typically shoot for. Tenderness comes when it's cooked long enough for the connective tissues to completely break down. Shoot for an internal temp of ~195 degrees.[p]Cheers,
Braddog