leejp Posted October 31, 2006 Report Share Posted October 31, 2006 I did a brisket this past weekend. I pulled it off the cooker at ~191-2*F (hungry kids). It was good but not the best I've done. So I've been rethinking this 190*F (some folks even say 185*F since the meat will dry out if it's in the cooker too long). With the cooker at ~220*F I find that I have to allow ~2HRs/lb for the meat to get to 190*F but I'm thinking now that 195* or 200*F would be better. Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted October 31, 2006 Report Share Posted October 31, 2006 Hello Lee, just wanted to let you know that I moved this post as it is not a recipe. If you'll notice the new format (there is a template posted as an announcement in the top of every recipe forum). We are doing this in an effort to make the recipe section search-able. Thanks! -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Greg_R Posted November 2, 2006 Report Share Posted November 2, 2006 You are correct... you want to run your brisket temp up to 195-200 degrees. Foil it and then rest it in a cooler (surrounded by towels) for an hour minimum. This higher temp should result in a very tender cut of meat. The rest time allows the meat to break down even further. Quote Link to comment Share on other sites More sharing options...
