Quote:
Originally Posted by forgop
My understanding with brisket is that a low and slow method up to temps in the 195-205 range for optimum tenderness. They'll be "done", but not dry. I think mine last weekend was at the 195-200 range when I pulled it off and was excellent. Pulling it off <180 I've heard will make it very tough.
|
Same here but when I tried it I liked the way it turned out? Taking it off at 155 and letting it rest for at least 30 min in foil will bring the internal temp up to at least 165+. For me it wasn't tough but not falling apart either, more like a nice steak. I think it also depends how much you trim it too. I'll take the big back flap of fat off but leave everything else.
Smoking a small shoulder tomorrow, just finished the first dry rub, let it set overnight then rub it down again just before it goes in the smoker tomorrow morning........man I love pork.........LOL. If I remember I'll take some pictures of the before and after.