<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill S.:
I'm going with my theremometer be off then. Because it is definately tender and in the 160's. </div></BLOCKQUOTE>
Bill, it could be. .... but I'm not saying that your briskets can't be done in the 160's. Just because I've never had one done that low, doesn't mean it can't happen. Yes I find it odd, even strange, but not impossible. If it turns out your thermo is right, then you have me stumped
and I want too cook one of these Alien briskets you speak of.
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Bryan, I’ve done two briskets (my first ever) this year.
My first on Tuesday 6-2-09 a 7 ¾ lb top rack I had at meat temp.175 degrees when a thunder storm interrupted me at 8 hours. I had the WSM in the open. My bad!
My second on Friday 6-19-09 a 8 ¼ lb. top rack. I hit my target meat temp. 185 at 8 ½ hours.
My question is if you don’t have a target meat temp, how do we tell if the brisket is done right? Can you tell us what to look for. I’m looking to improve my brisket and can use all the help I can get!
Thanks guys great post…GO EAGLES