Reply to "First Brisket"

Former Member

I know from multiple experiences, if you cook a brisket to 205 degrees, then it will be too done. It will taste great but will fall apart when you atttempt to slice it. 190 is a great temperature to shoot for. That said, you could probably go to 195 and still be ok, but I have gone to 195 and the brisket was over-cooked. You should be able to slice the brisket with a sharp knife....(not an electric one).... then you should be able to pull the brisket slices apart with your fingers. The connecting tissue should tender and not chewy. Therefore, it should not be too tender as to shred when you are slicing it.

8/31/061:48 PM

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