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In Reply to: Cook Brisket to 180 or 195? posted by CowboyCliff on May 17, 2012 at 12:12:24:
Try both, see what you like best. Although I've never had "pulled brisket" that didn't taste like someone made a mistake. Anyway, we cook them whole to 195, then the flat goes in a cambro or cooler, and the point gets chopped into chunks and put back on the smoker for burnt ends (perfectly legal in KCBS).
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