I'd normally use chuck roast for this, but I have an ulterior motive for this test so wondering what temperature I'd need to take the point for a pulled consistency? Thinking 220ish … thoughts?
If you are a foil wrapper, maybe add a little extra moisture to the foil and go to a little higher Internal temp. I have no stats to proof it, but 220 sounds a little high to me.
And I have "overcooked" brisket (not intentionally) to the fall apart stage and it tastes great.
Several years ago we left a fully cooked packer in a 170° oven overnight by mistake. Probably 8-10 hours, maybe a bit more.
It was in a foil covered pan with broth.
Flat and point made the most wonderful pulled beef I have ever had!!!
Tender, moist, and so tasty.
Good Eats
TIM
Added on Edit...
I thing "time" is the key, not high "temp".
Instead of trying to make pulled beef, make "chopped beef" Just slice as normal, then cut it up. We see a lot of chopped beef offerings in Texas, and that is what they do.
I've been doing this for nearly every brisket I've made since last year's Super Bowl. Full packers though.
I wrap around 170. Take it off smoker around 205-210. I don't vent the foil but rather wrap it in 2-3 more sheets of foil and then a few towels and into the cooler. Longer the hold the better.
It's great because the point mixes in with the flat once you shred/pull all of it. Lots of juices left over to pour over all of it at the end as well. Seems like the shredded/pulled beef absorbs those juices better, leading to better reheats for leftovers, in my experience.