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!
Pulled brisket
- Thread starter gpa21
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
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.
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.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean
- Started by DRKsmoking
- Replies: 45
- General Discussion
-
Getting to the bottom of what happens to cure in smoked sausage
- Started by hog warden
- Replies: 31
- Food Safety
-
Non fat dried milk
- Started by hog warden
- Replies: 31
- Sausage
-
8 second ride!
- Started by Buckeyedude
- Replies: 26
- Flat Top Griddles and Discada
