Originally Posted by WareZdaBeef
Im finding the longer and lower the collagen and connective tissue breakdown temperature the better the brisket. I found a 24-26 hour cook to an internal temp between 145F and 148F produces amazing results. Still some slight pink in the middle, muscle fibers start breaking down and can be pulled apart with ease, yet can still be sliced thin or thick or chopped.
Just wow. This is really an informative thread.
LBGE, PBC, Red Gateway Drum, Blackstone griddle, Blackstone Patio Oven