leejp Posted October 31, 2006 Report 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.
ThreeDJ16 Posted October 31, 2006 Report 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=-
Greg_R Posted November 2, 2006 Report 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.
