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I checked that CrankyBuzzard spreadsheet and it says to pull the brisket at 180 or 195 sliced or pulled. I normally cook packers with the point and flat together and I normally slice them. I thought I was supposed to cook briskets to 195. Am I wrong? Should I be cooking to 180 as CrankyBuzzard says? I also heard of people putting the point back on the smoker and cooking it more. Does anyone do that? If so, what temp should I cook the point?
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