Originally Posted by a55bag
I read that beef is well done around the 165 range but why does brisket cook until 200? just curious because i had been pulling my briskets around 170 mark just to make sure its nice and done all the way through.
I'm guessing thats one tough brisket?
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR