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forgop · 04-23-2011, 05:35 PM

My understanding with brisket is that a low and slow method up to temps in the 195-205 range for optimum tenderness. They'll be "done", but not dry. I think mine last weekend was at the 195-200 range when I pulled it off and was excellent. Pulling it off <180 I've heard will make it very tough.

04-23-2011, 05:35 PM	#1922
forgop Not a puffer Join Date: Oct 2008 First Name: Duane Location: Indianapolis, IN Posts: 2,869 Trading: (40)	Re: What's in your smoker? My understanding with brisket is that a low and slow method up to temps in the 195-205 range for optimum tenderness. They'll be "done", but not dry. I think mine last weekend was at the 195-200 range when I pulled it off and was excellent. Pulling it off <180 I've heard will make it very tough.