Brian Silvey
TVWBB Member
I hope this doesn't start a fight. I've never cooked a brisket. How will I know if I did it right?
Brian
Brian
exactly my approach as well.......once it gets to 185-190, I start probing it every few minutes until I achieve probe tender.Originally posted by Adam W:
Great advise from all, I will say I have only done about 7 full packers now and the advise I will add is that overdone is better than underdone ie: If I make a mistake I would rather have it be too tender and fall apart when I cut it than just have a tough brisket. Although I have never put one back on the smoker after rest.
Also, when I started cooking them I was all about temps, that is OUT the window, at 185 I now do a poke test and then based on the response check again every 15-30 mins.
Good luck.
Originally posted by Chris E:
If it tastes delicious the texture can vary some. But if it has no taste all the great texture in the world won't make it memorable.