I have a brain fart .Is the right internal temp of a brisket 185 or 205.
Briskets are tough, I have found you can't always go by internal temps. I usually go by when I can insert the probe of a thermometer easily. Sometimes this is at 185 other briskets I have cooked aren't tender until 200.
Bryan beat me to the punch - Here is Pachangas recipe - http://www.susanminor.org/forums/showthread.php?532-Brisket-Pachanga
He says to start checking at 185 and then use the fork-tender check after that. I've never gone past 195 myself - Enjoy!
Quote from: SoCalBuilder on January 05, 2011, 11:23:31 AM
Bryan beat me to the punch - Here is Pachangas recipe - http://www.susanminor.org/forums/showthread.php?532-Brisket-Pachanga
He says to start checking at 185 and then use the fork-tender check after that. I've never gone past 195 myself - Enjoy!
Thanks havint done one in a while.Nice avatar is that your bird.I have a grey thats a nut case.
Icerat4 - Naw, the Hyacinth pic was taken at a bird breeding and boarding place next door to my shop. The birds sit out on perches out in the open and I've gotten some nice shots there. My wife would have my head if I brought one of these home >:( I had a Rose-breasted cockatoo for awhile, but the noise became too much for the bride to bare :'(
Good luck with the brisket.
I usually go to 180 or so and then FTC for a couple of hours. The IT will coast up toward 190. But no two are are alike so the general tenderness test is the best way to go.
Doing a brisket tomorrow. Hope it works out. Lol Thanks guys always
185 to 190 is my preference then FTC
Came out like. Butter 185 ftc 1-2 hours and walla .
(http://i71.photobucket.com/albums/i138/icerat4/brisket/DSC00712.jpg)
That slab of beef looks gooooooood.
Love it when a brisket cuts like butter, dont get any better than that.
Yes sir that worked out well. ;D