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Pulled brisket

post #1 of 5
Thread Starter 
Is the temp for perfect sliced brisket the same as pulled brisket?
post #2 of 5

Nope...For slicing we want all the tenderness we can get from the breakdown of the collagen that holds the Muscle fibers together but not the high level of breakdown that causes it to be pulled easily. Start testing by poking with a Tooth Pick at 190*F. It should slide in easily. There are variables but typically Beef is pull-able at 200-205*F...JJ

post #3 of 5
Thread Starter 
Ok so both ways should have a rest period as well right?
post #4 of 5

Yes...In the Sliced meat it gives time for all the juices to redistribute and stay put and with Pulled Brisket the rest does the same plus give more time for the collagen to break down...JJ

post #5 of 5
Thread Starter 
Ok thanks
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