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Unread 07-14-2010, 10:25 PM   #27
is one Smokin' Farker
Join Date: 08-30-03
Location: Richmond, VA
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as has been expounded on by many above, it is several things...that some briskets are done at 190 internal and others are done at 202 for instance.....most people can and do produce a good brisket every now and then, but I have come to find out, like already pointed out above, that making very good brisket all of the time is what is tough (because every piece of meat is so different). They are not as forgiving as a pork butt either - hell, most people can produce acceptable pork 9/10 times....same with ribs...nailing 9 out of 10 briskets is the challenge imo...I am still trying to replicate "my" perfect brisket I cooked a couple months ago...I have not even come close for some reason (modified low heat, then high heat cook).
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