I was at a local butcher shop checking out the briskets. They're trimmed much better than a brisket at Sams or Costco, but at $10.99/lb., they should be better quality. The guy behind the counter decided to school me in smoking briskets, and told me he smokes his brisket for 12 hours to an internal temp of 135°. I asked him if he follows the 140° in 4 hour rule, and he said "No!"....Hmmmm....?????
I told him I cook mine to an internal of 165°, foil and finish to an internal of 185-190ish, and he said I was overcooking the meat.....Really?
Then I told him I cook my briskets "Hot & Fast" at 325° in about 4 hours, and he thought I was crazy!
Not wanting to get into a heated argument, I avoided any further debate
I also left the butcher shop without a $148 brisket!!
I've never had a "Medium Rare Brisket before, and never cooked a piece of meat for 12 hours and NOT hit 140° Internal temp.
He certainly DID NOT change my view of cooking meat!
Anyone cook a brisket like this?
I told him I cook mine to an internal of 165°, foil and finish to an internal of 185-190ish, and he said I was overcooking the meat.....Really?
Then I told him I cook my briskets "Hot & Fast" at 325° in about 4 hours, and he thought I was crazy!
Not wanting to get into a heated argument, I avoided any further debate
I also left the butcher shop without a $148 brisket!!
I've never had a "Medium Rare Brisket before, and never cooked a piece of meat for 12 hours and NOT hit 140° Internal temp.
He certainly DID NOT change my view of cooking meat!
Anyone cook a brisket like this?
