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Old 02-08-2013, 03:37 PM   #29
somebody shut me the fark up.
Bludawg's Avatar
Join Date: 07-04-09
Location: Jonesboro,Tx

Originally Posted by Untraceable View Post
so maybe this question for me can finally get answered. when I cook briskets, the seemy very tender around 180, then they tighten up and turn almost rock hard in the 195 area. will that brisket release again and become tender or when they turn hard your f'd?
Simple answer


"YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS COOKING TO AN INTERNAL TEMP OR BY TIME(XXX MIN PER LB) YOU MUST COOK BY FEEL!"For a Brisket that is probe tender, Pork Butts when the Bone wiggles lose, Ribs pass the Bend Test. These are the only reliable methods to indicate the proper time to declare the cook completed with success.
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
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