Quote:
Originally Posted by Partagaspete
Thanks TG I appreciate the info. I thought 205 would be a bit overdone I would have pulled it off at around 195.
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BBQ is very subjective - there are some do's and don'ts, a few hard rules, but past that, it's personal preferences. Hence my final comment at the end of my previous post ("this is what works _for_me_")
195F is fine too, some cooks like to only take the briskets to 190F...
There are two major factors at play here: 1) It all depends on how tender or not you like the brisket. 2) How your pit runs - the way mine seems to run, 190-195 ends up being too tough - I don't see fork tender until 200-205 on my pit (unless my thermometers have drifted and are no longer accurate, and 205 is really 195...).
I'm also not known for being patient when it comes to hold times after cooking - this plays a minor factor in the higher "done" temp, since I typically don't let things sit for a hour or two, wrapped in a hot towel and resting a warmed ice chest - where they will continue to "cook" due to their own heat.
Here's a 10,000ft elevation overview on what makes a brisket tender:
http://www.virtualweberbullet.com/br....html#collagen