Hot take: Most people ruin their brisket by pulling it too early

I watched a guy at a comp in Kansas City last weekend slice into his brisket at 195 degrees and it was like cutting leather. I keep my probe in until it hits 203 and feels like jiggly butter when I poke it. The stall can fool you into thinking it's done but collagen hasn't fully broken down yet. Anyone else notice how many folks pull theirs at 190-195 and end up with tough meat?

2 comments

2 Comments

walker.andrew1d ago

but 203 is really just a starting point on my cooker, i've had some briskets that needed to ride all the way to 205 before they felt right. the jiggle test is where it's at, once the flat feels like a warm water balloon you're in good shape. if people would just trust their hands instead of the thermometer they'd stop serving shoe leather.

tessa_hill862d ago

Well actually 203 is a little on the high side for some briskets, especially if you're cooking a smaller one. I've had plenty turn into pot roast pulling at 203, it's more about feel than a magic number. But yeah 190 is way too early, that guy was asking for trouble.