Originally Posted by c farmer
It wasn't quite toothpick tender, but it was close.
The thinner parts was perfect tender, it was the thicker part that was tough.
I was afraid it would dry out if I kept cooking it.
The flavor was great.
Like I said , just a tad tough.
Maybe I am being too picky?
Not sure if its only me, but I find that the time to pull it off is very narrow...after it reaches 194 or so...you can pull it off too soon and it will be too tough and if you wait a tad too long it can fall apart as you slice.
The toothpick test is great, but not really a bulletproof method (not sure that there are any lol)
My last brisket, I kept probing with a toothpick and it just wasn't sliding in nice n' easy like I wanted...temp...reached over 200 and then just decided to pull it off cause I didn't want pulled beef...turned out good, but was a bitch to slice cause it was falling apart on me.
But the fun part is trying to figure brisket out right! :)