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What internal temp am I goin' for? Thanks.
Each brisket is different, so it's best to go by feel. If you can easily slide a temperature probe or butter knife through the meat, then you're done. Normally that happens in the area of 195-200.
Thanks, I'm stuck @180 for 40 min now...any suggestions?Each brisket is different, so it's best to go by feel. If you can easily slide a temperature probe or butter knife through the meat, then you're done. Normally that happens in the area of 195-200.
Thanks, I'm stuck @180 for 40 min now...any suggestions?
Its like how you handle a woman ... you keep doing everything you are supposed to do and she will be respond when the time is right.
Or she will be ready when your probe goes in like butter?
I like this comment. LOL
Or she will be ready when your probe goes in like butter?
I like this comment. LOL
LMAO ... Touché
Thanks alot for your help, you truly are a real humanitarian...I am proud of y'all for not giving this guy a temp.
I think you missed the point. The point is "there is no correct temperature".Thanks alot for your help, you truly are a real humanitarian...
hu·man·i·tar·i·an
Function:noun Date:1844....a person promoting human welfare and social reform....
I'm sure your old enough to know the old saying...If you have nothing nice to say....
This happened to be my first brisket, & no thanks to you it came out perfect! I thought this was a site for people to learn & I'm sure, no I'm positive, that as great as you may be, you too walked before you ran. Please do all of us "newbies" a favor & keep your uninformative comments to yourself. As for the rest of the actual help from the others..THANKS!!