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Unread 07-25-2010, 06:19 PM   #5
mjancel
Knows what a fatty is.
 
Join Date: 05-09-10
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Quote:
Originally Posted by Boshizzle View Post
Well, at the risk of starting a brisket war, you should get the brisket up to at least 205 degrees to be ready. Now, the fact is brisket is ready when it's ready. However, when I cook it, it's ready to rest in foil for 2 hours once it reaches 205 degrees in the thickest section.
mine started to dry out and get to dry out and get a little tuff in the thinest part. when internal hit 145 or so
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