gpa21
Newbie
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!
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Pulled brisket
- Thread starter gpa21
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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.
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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