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In Reply to: Re: Cook Brisket to 180 or 195? posted by Gremlin Grill Pat on May 17, 2012 at 13:29:55:
I tried a brisket cooked to 165 yesterday. It was chewy and the fat was disgusting. I kind of want to try 180 though because I think it would taste a bit better and be a little more moist.
I cook mine until about 195 - 205 then cool it in foil until it reaches about 140. After 140, slice and eat or store. Normally I'm not in a rush, so I more than likely have adequate cooling time.
The brisket that I did this past weekend was a little dry. It was pulled at 205. I'm guessing 205 is a little too high for brisket.
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