Paul Kirk mistake for cooking Brisket?

[Rob]

I was reading his book Championship BBQ and for the section on making brisket, he says cook it to a temp of well done at 160??? (page 240)...
From what I read here on the board people go 180 to 200 depending on how the brisket is cooking... Is this a mistake on his part, did he mean to flip the 6?

 

[Mark Evenson]

Paul needs to chime in here and tell us. Cook till done, regardless of temp, says me, ha ha ha.

Mark

 

[Craig Cole]

The USDA standard for well done is 170F and the Chef standard is 155F. Two different standards.

 

[Dave Russell]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rob:
I was reading his book Championship BBQ and for the section on making brisket, he says cook it to a temp of well done at 160??? (page 240)...
From what I read here on the board people go 180 to 200 depending on how the brisket is cooking... Is this a mistake on his part, did he mean to flip the 6? </div></BLOCKQUOTE>

Yeah, I'd think it's a typo, and supposed to be 190, not 160. However, the book is not without other flaws. Don't try his "Tandoori chicken" recipe and go "Hmmm...no salt...interesting"...You'll say later..."Hmmm, no salt...ugh." I'm not a cook, but should've known better. It's not really my favorite bbq book, to tell the truth, but a whole bunch of recipes, if that's what someone's looking for.

 

[K Kruger]

Kirk is in the running for the most overrated 'master' out there.

 

[j biesinger]

who really knows with Paul Kirk ph. b.? I gave up on him after reading the stuff he posts in the KCBS new letter in the poorly named "education corner."

The good news is that you have us.

 

[Dave Russell]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
Kirk is in the running for the most overrated 'master' out there. </div></BLOCKQUOTE>

The "master of mustard", he is.

Slather away Paul! No bark without it!

 

[Brad Olson]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rob:
I was reading his book Championship BBQ and for the section on making brisket, he says cook it to a temp of well done at 160??? (page 240)...
From what I read here on the board people go 180 to 200 depending on how the brisket is cooking... Is this a mistake on his part, did he mean to flip the 6? </div></BLOCKQUOTE>

I don't have the book in front of me but I think there's another brisket temperature reference somewhere in it, and it's 190. I've always considered the 160 reference to be a typo.

Brad