Thread: What's in your smoker?
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Old 04-23-2011, 05:48 PM   #1923
Steve
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Default Re: What's in your smoker?
Quote:
Originally Posted by forgop View Post
My understanding with brisket is that a low and slow method up to temps in the 195-205 range for optimum tenderness. They'll be "done", but not dry. I think mine last weekend was at the 195-200 range when I pulled it off and was excellent. Pulling it off <180 I've heard will make it very tough.
x2. I usually take mine up to about 200 and then foil it and let it sit in a cooler wrapped in a towel for a couple of hours to let carry over finish it up.

just my
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