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Old 01-21-2013, 08:29 PM   #20
jmoney7269's Avatar
Join Date: 02-07-11
Location: brenham, texas

Saw what I needed in his first few paragraphs. Anytime a brisket is tough, it's undercooked. A tough brisket will be dry also Becaise the meat lignens haven't given up yet. I regularly take briskets as high as 210 to get the tenderness I'm looking for. A long rest to allow it to Soak back up the juices is a must! Good luck on the next cook, beautiful Jambo clone!
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