Rockinar
is Blowin Smoke!
- Joined
- Jul 19, 2013
- Location
- Houston, TX
What parts didn't you agree with? The most important part was the time , the temp , and the rest.
He said he pulls at 180. Never under any circumstance on earth have I had edible brisket that was pulled at 180 no matter how long it sat in a cooler. Even the one's I cooked to the 190's were hit and miss, mostly misses.
There's a reason the place around the corner has a line out the door and Taylor Cafe is a ghost town.