Brisket Gurus

[JACK750]

Pull at 200-203 and let rest for at least a couple of hours. The more hours you can let it rest the better.

[miket]

Not an expert, but as others have said, I go by how the probe feels, not necessarily temp

[68rustbucket]

Don't pull at any given temp. Pull when it probes tender. Could be at 190 could be at 210. Every brisket is different.

I concur!

[talltexasshoote]

I smoke about 80 briskets a year for tailgates and events. 2 things help me be consistent

1. Start with choice brisket. I know prime and wagyu are all the rage. Great, it keeps the choice prices lower. Brisket is meant to cook tough meat tender.

2 When dealing with brisket and beans listen to Smart. He know what he preaches here.

[bowhntrmatt]

I'd start probing at about 197ish. As soon as it feels like butter, pull and rest a couple hours. I prefer in an insulated bag cooler or on the counter with a couple towels on top to insulate. The idea being to let the temp come down as slowly as possible.

[Leon County Slayer]

PM me and i can share a doc you'll like

[Burntorange Bowhunter]

Nothing wrong it it falls apart. Delicuious. Best taco meat in Texas.

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[ctom87]

I am a 200 to 202 kinda guy.

[Rotney]

Interesting video on 3 ways to smoke brisket

https://youtu.be/HNGLHX5bjBg

[Leemo]

Thanks everyone

[Leon County Slayer]

documnet sent!
there's a lot of good info on picking/ prepping/seasoning, holds etc....that result in a great brisket. Don't over trim either - that and overcooking is how most of us mess it up.

Also, if the heat source is under the meat, cook it fat side down and if the heat's on the side, fat side up. Good luck!

[Smart]

Brisket Gurus

1,000s of way to do a brisket… all are the best.

[ctom87]

1,000s of way to do a briskets… all are the best.

Except the 998 that ain't yours or mine

[Smart]

Except the 998 that ain't yours or mine

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