Reply to "probing brisket"

Former Member

I would recommend brisket in the 180 range for slicing. It is easier to slice once chilled. I have found that 190-95 is very nice for brisket but it tends to fall apart and melt in your mouth. Many people prefer texture somewhat of roast beef. I would try another one at 180 and see if this is too firm.

10/6/083:31 PM

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