|Banner advertisements by bbqads.com|
In Reply to: First brisket posted by Aubbs on May 22, 2012 at 08:07:18:
Most cooks cook brisket to 195 to 205 internal temp. If you don't have an instant read probe thermometer you can test by inserting a skewer into the meat. A "done" brisket will give you a feel like your just pushing the skewer into a stick of butter (very little resistance).
If you are going to slice the brisket, do so across the grain. Otherwise, it'll seem tough. Sometimes brisket is shredded, also. To shred, use two forks (one in each hand, pulling opposite directions).
Good luck -- brisket can be hard to learn to do well but is WONDERFUL once you get the hang of it.
The BBQ Forum Home Page