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Unread 03-26-2009, 06:58 PM   #10
Weiser
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Join Date: 10-26-08
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Default Typo alert!!!!!!

Dunno where in the hell 160* came from....
I do pull mine at 185*.
Sorry for the confusion. My bad.

Weiser



Quote:
Originally Posted by HeSmellsLikeSmoke View Post
Do you really mean 160* is ready to rest?

I believe it is going to be closer to 190 * before it gets probe tender. The temperature varies quite a bit brisket to brisket, but 160 * is short of the plateau.
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