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Pulled brisket

post #1 of 2
Thread Starter 

If i want my brisket "fall apart" tender, what internal temperature should i aim for? I usually go to about the 190-200 range and thinly slice, but this time I would like it to be fall apart tender? Thank you in advance!

post #2 of 2

I always take a brisket to 203 IT then I do the toothpick/probe test.


As handly as thermometers are they are not the definitive answer to making good smoked meat. Just a tool as good as the user.


You are looking for the probe to encounter the basic resistance of warm butter.

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