Pulled Brisket? is it good? and what temp to cook till?

Discussion in 'Beef' started by pandemonium, Oct 5, 2009.

  1. pandemonium

    pandemonium Master of the Pit

    i have never tried it and am looking for feedback as to what temp to cook till?
    i have done 2 pastrami's and cant imagine the meat getting tender enough to pull?
  2. rickw

    rickw Master of the Pit OTBS Member

    I prefer brisket pulled. I take it to 205F for pulling.
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

  4. pandemonium

    pandemonium Master of the Pit

    thanks for the link
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I have never tried pulled brisket because I have always sliced it but I do know you want to take it to aleast 205-210 or so and then into the cooler for aleast an hour or more of you have time then pull it. But it does sound good. I'll tell you that you should cure a chuckie for a over night. Then take it to 210 and then pull it. Itis so good and the cure adds alittle spice to it.

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