View Single Post
Old 02-23-2005, 08:57 AM   #10
Babbling Farker
jt's Avatar
Join Date: 02-10-04
Location: BFE

I agree with Phil on the tenderness thing. I've taken them to 190-195 and then into the cooler and they were a little dry. They were probably ready for the cooler at 180-185. My plan for the next brisket cook is exactly how Phil described it - start checking around 180 and move 'em to the cooler when tender.
I didn't hijack the thread. I just took it in a completely different direction.

Spicewine, 2 Dutch Ovens, Weber OTP, 18 " Weber Kettle, White Mountain Ice Cream Freezer, Whirly Pop, Cast Iron Hot Dog cooker, and a 12 year old. Moink.

RIP - my NB Bandera

"Sweet Blue to all" - E

jt is offline   Reply With Quote