Originally Posted by Bbq Bubba
Im sure 180 brisket is great if you never had one cooked to a tender juicy 195.
Not bashing you or your system, i was bashing the posted cook temps. Are those yours?
Are you from SMF or just using his info?
So I'm doing 4 briskets tonight for tomorrow. I'm going to take 1 to 195˚!
What do you like for Turkey and thighs? (I'm a sponge for data right now!)
And not from SMF - and I've gleaned info from about 50 different sources (books, guides like the one mentioned, posts on here and other forums, cooking sites and my own experiences - put them all into my VitaMix and turned on the spin cycle)
Perhaps that was one of the first, and everyone just copied it. I just want to make this thing kick tail ya know.. Better than something that is static...