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Reply to "Wagyu Brisket"

Its been awhile since I cooked it.  I probably cooked it at 250 but now I do briskets at 225.  I didn't wrap.  I never wrap.  I can't recall what temp it was done at but as I mentioned a year ago, I'm not beholden to 203 as the magic temperature.  I've cooked some to 203 and they were overdone and cooked some in the 190s and probe penetration told me it was ready to come out..  I did a prime recently and pulled it at 195.   It was perfect.  This is just my experience.  

If you like the injection flavor and texture I guess there is no downside to trying.

Last edited by kengolden
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