Brisket Cook

AndyR · February 2002

Latest Brisket Results:[p]In @ 9:00 pm, out @ 3:00 pm the next day. Would have come out sooner except the fire died in the middle of the night. (250º when I went to bed, 120º when I woke up.) Sliced it up, dredged it in bbq sauce, threw it on a hot grill for a couple minutes a side. Some slices were incredible, some felt like they should not have been eaten, tough and fiberous. I pulled it @ 180º internal. Should I have gone longer?

JJ · February 2002

AndyR,
Some one on another forum used to say "If it's tough, cook it a little longer". Longer would have helped.

Nature Boy · February 2002

AndyR,
They are usually ready to pull off between 185 and 200, depending on the particuar chunk-o-chest, and how long it has been in the plateau. When you can twist a fork in it, or a polder probe slides in and out like butter, it is ready.[p]Sounds like you cudda gone a bit longer.
Cheers!
NB

Brisket Cook

Comments

Categories