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In Reply to: Cook Brisket to 180 or 195? posted by CowboyCliff on May 17, 2012 at 12:12:24:
Gretings Cliff with 2 Fs,
The way I interpreted Mike Scrutchfield's brisket instructions, I base my pull temp on how long I can allow the brisket to rest. If I have more than 2 hours to rest, I pull 197 and if I have less time to rest I go to 203.
It is going to be interesting to see what the big guns have to say about this. Also, folks do put the point back on the cooker particularly if they want the "burnt ends." But, that would be considered illegal at a competition as you can't parse the meat and continue cooking it.
Barbecue Cookers Are Tops!
Clif with 1 F
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