View Single Post
Unread 03-13-2011, 07:55 PM   #15
Babbling Farker

martyleach's Avatar
Join Date: 12-17-10
Location: Pleasanton, Ca
Downloads: 0
Uploads: 0

Originally Posted by BPDC View Post
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 ???
Tenderness, only!! Different briskets will be done at different temps. Your probe should slide in like it's going into soft butter.
Large Big Green Egg, Cold smokehouse,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
martyleach is offline   Reply With Quote