Brisket - Rare, Medium or Well Done

Unknown

Just a question about the recipe book. All the Brisket recipes say to cook until done. Can you cook a brisket like steak or should you cook until well done?

Still Smokin'

Shawn,
Cook slow and raise internal temperature until very soft and forgiving when stuck. I cooked mine to 205* internal yesterday. Fork tender. Smoked so heavy you couldn't see a smoke ring, all pink. Don't pull till very tender. Wrap in tinfoil for at least 1/2 hour before slicing. Should be perfect.

Shelby

Shawn,
Also, lose the recipe book...unless you're talking about the online one.

Unknown

Shawn,[p]I'm certainly no expert on brisket, but I can tell you one thing for certain from my undercooked experiences.[p]There is no rare or medium with brisket. It is either well done and edible or it is not.[p]