1
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
For somebody who has only posted three times, you've sure covered a lot of ground...and time.
http://goEMAW.com/forum/index.php?action=profile;area=showposts;u=4943
Brisket pros, what temp do you pull your brisket at? Some of the stuff I have read says 190deg. My meat therm book says that 170 is well done for beef. My last two briskets have been delish, except that I wished they were just slightly more juicy.
Should I be pulling them in the 170's range or wait until 190?
Thoughts?