crazy the difference between 192 and 199 or 200
It is not so much the temp as the tenderness. The connective tissue that can make a brisket tough does not start breaking down till around 195 to 200. Around that internal temp start checking for doneness by poking with temp probe, If you have any more resistance than a knife through warm butter it is not done. Don't mistake the bark for meat not being done.
If a man is alone in the woods, says something, and a woman does not hear, is he still wrong?
Bipartisan usually means that a larger-than-usual deception is being carried out. —George Carlin
Common sense is not a gift. It's a punishment because you have to deal with everyone else who doesn't have it.
We did a big picnic for Christmas, some was pulled some was sliced some was chopped. It doesn't get much better.
Cali- I am sure you know but don't trust the built in temp probe that comes with the grill.
I pull full packer briskets at 203 and drop them into a cooler to rest
I'm no brisket pro by a long shot and have been a low and slow fan for a while . Salt, black pepper and some garlic powder, 225* until internal temp 160-165 wrap an let go until internal temp 200+ and let it rest in a cooler at least 45 mins. The last 17 lb. one I did took forever , close to 18hrs and I don't want to go thru all that again so I've been looking into some high temp options like 325-350*, supposedly cuts the time down to 6-7 hrs for one that size . There's a fair amount of information from several BBQ gurus on the internet and I think I'm gonna try it this weekend.
Got to ask, Why yall cook for ever the toughest meat on a cow for ever? Just don't get it. Give me a HOG and I would get it. Think this is a Yuppie deal. They out there.
Gettin old is for pussies! AND MY NEW TRUE people say like Capt. Tom >>>>>>>>>/
"Wow, often imitated but never duplicated. No one can do it like the master. My hat is off to you DRDUCK!"
If pork tasted like beef...nevermind
\"I never saw a wild thing feel sorry for itself. A small bird will drop dead frozen from a bough without ever having felt sorry for itself.\" <br />D.H. LAWRENCE
A big ole pile of burnt ends is the ticket.
From a guy that's been doing it a LONG time. (not me, but I know it's spot on)
Rub or marinate. (Allegro)
Cook @ 225*-230*
Don't even look at it until 7hrs!
Wrap @ 180* (peach paper with pan)
Done when the probe goes in like butter. (no specific temp)
Last edited by Tha Dick; 12-29-2020 at 07:14 AM.
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