If you are going to slice your brisket and not shred it, what IT do you like to take it to? Thanks in advance.
I never shred a brisket. I start checking for doneness at 190*F by moving the temp probe around the flat and seeing if it slides in easily. Usually that's a temp of 190-198*F. After that, I FTC for a couple of hours and then slice to around a pencil width thickness.
Kinda depends on the cow. Some briskets are tender and ready to slice at 180-185oF; some have to go over 200o before you can do anything with them.
Quote from: Ka Honu on June 29, 2014, 10:13:05 PM
Kinda depends on the cow. Some briskets are tender and ready to slice at 180-185oF; some have to go over 200o before you can do anything with them.
Ditto! The grade of the brisket may need to be considered as well. A "select" grade brisket is going to be tougher than a "prime" grade or a "wagyu" brisket and may need to be cooked longer in order to enhance being able to slice and remain tender.