cookin time

Former Member

Well here goes. I always cook my briskets 12 hours. I have read that 190 is the primo and 200 is mushy. Well I guess all of my othe briskets have been extreme mushy to be cooked at 225 for 12 hours. Tonight that will change. For the first time I will pull the meat at 195. I hope this works. The 20 lbs is not mine. It's sold and sure hope its tender and melts in your mouth. Wish me luck

7/18/011:47 AM

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Original Post

Former Member

are you cooking 1 brisket that's 20 lbs?

Did it pass the flex test? was it choice or select?

My opinion -- it'll be tough. I've never met one over 12 -14 lbs that wasn't tough and from an old cow. Old cows mean tough cows (that's how they get to be old

Saw your other post about the results, will continue the discussion over there.

Smokin'

7/18/019:31 AM

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