The BBQ BRETHREN FORUMS. - View Single Post - Brisket Advice Needed

jt · 02-23-2005, 07:57 AM

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.

02-23-2005, 07:57 AM	#10
jt Babbling Farker Join Date: 02-10-04 Location: BFE Downloads: 0 Uploads: 0	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 10 year old. Moink. RIP - my NB Bandera "Sweet Blue to all" - E