Pulled brisket

Discussion in 'Beef' started by gpa21, Jul 10, 2014.

  1. If i want my brisket "fall apart" tender, what internal temperature should i aim for? I usually go to about the 190-200 range and thinly slice, but this time I would like it to be fall apart tender? Thank you in advance!
     
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I always take a brisket to 203 IT then I do the toothpick/probe test.

    As handly as thermometers are they are not the definitive answer to making good smoked meat. Just a tool as good as the user.

    You are looking for the probe to encounter the basic resistance of warm butter.
     

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