Originally Posted by Bamabuzzard
A buddy of mine posted on FB that he was smoking a brisket Saturday for their family cookout. It was a 12 lb packer. He said he smoked for 8 hrs at 180 degrees until internal temp was at 165, pulled, sliced then ate.
How in the world was the brisket edible? Or am I missing something?
Usually brisket (and other large cuts of meat) have a temperature plateau. Brisket tends to plateau around 160-165 degrees. It sounds like he may have stopped his cook at the plateau stage, which would make for some very tough brisket.