Originally Posted by toumaj
At what temp do you usually pull your brisket?
Oh my God! I knew when he wrote that it was not what he meant and it would start this confusion about IT Pull temps all over again. Kick did that Intentionally. Grrrrrrr.
Just follow Kick's last sentence, not his first... it is not about IT temp at all. Its about when its done to "feel" There can be a 40 degree IT variance as to when the Brisket is done to its zenith... any less its underdone... any more its over or dried out.