Originally Posted by BPDC
I was told to pull at 200 and wrap in towel and put in cooler for an hour.....
Is this too early or do people typically ONLY go by the tenderness feel of the meat ???
I've only ever gone by tenderness. Different briskets have differing amounts of collagens in them that need to render which is why you need to go by the feel. One may be ready at 200, one at 205, one maybe 195, etc. Rest 'em for at least an hour. I've only done a few but I think they've all turned out good due to paying attention to how they feel rather than what a thermometer says.
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