Brisket at 190 vs. Brisket at 200

TRex

<p />I cooked my first brisket to 200 internal and overall was very pleased. I was most pleased with the tenderness throughout, although the ends could have been juicier (the center however was very juicy). I've read a couple of places online that 190 internal is another recommended internal finishing temp.[p]So, has anyone done a comparison? What is the difference between a brisket cooked to 190 internal and one cooked to 200 internal? Are tenderness and juiciness inversely proportional? Should you ever consider finishing at a temp below 190?[p]Thanks for your help![p]TRex

Shoosh

TRex,
I usually cook my brisket to 183-185 and then wrap in foil and put in the oven (not turned on) for about an hour or more depending if I have to run and get some diapers for the baby. It always turns out tender and juicy, which my wife doesn't particularly care for--she likes it dry. I take the brisket off at that temp because like all meat, it continues to cook after you pull it off.
By the way, remember when I asked you at Chim Chimneys the question about the twenty minute trex method (actually my dad wanted me to ask you)? Well, my dad finally used the method and was happily suprised. He and my mom never had a steak so tender and they really talked about the juiciness.
So, are yall building your new house in Sugarland?
shoosh

TRex

shoosh,[p]Next time I'll try taking off at 185 and wrapping in foil - thanks for the tip.[p]Glad to hear your parents were pleased with the steak method![p]The house is actually just across the line in Missouri City, just after Lexington crosses Dulles, if you know where that is. Move-in date is around Nov 1. We're pretty excited.[p]TRex

Marvin

TRex,
My experience suggests that the previous posters are correct, particularly if you are going to wrap it up to stay warm for any length of time. The two that I took off at 195 and 199 were a bit dry to my taste (but great flavors), but I left them wrapped and insulting for 1-2 hours (which allowed them to continue cooking). Next time: 185 and wrapped for 1 hour.

Unknown

TRex,
Looks perfect to me. Brisket chews dry. All contestents struggle with trying to turn in a moist brisket for judging.[p]Wrap it in film, 905. It seals better than foil. Contestants place it in a smoker, in the plastic wrap, until time to slice & send in to judging.[p]You can buy the film 905 at Sam's Club.[p]Wayne