At what temp can you pull brisket? I want to pull a brisket and freeze it so, I have some on stand-by to put in my baken beans.
I've never done it before, but best guess would be around 205. Hopefully an experienced brisket puller will chime in here.
I've have not pulled brisket either, but I believe BigSmoker would go to 210°F-215°F.
Do I hear 220? 220? Anybody? SOLD to the man at 215.
:D ;D ;D :D ;D
So 215 to pull brisket??? I will try that next time I do a brisket. Does anyone one else put brisket in with their baken beans?
I don't eat beans, so I eats my brisket with either brisket or bread. :D
I should also mention that BigSmoker brine's his brisket. I'm not sure what his brine recipe is, but it probably a basic brine.
I eat brisket any kind of way but that does open up a new avenue along wiuth garlic bread fried down like a PoBoy with a good sauce!
Hell yeah ! I eat everything with beans. ::) MMmmmm
Coyote
On Saturday I pulled a brisket for the first time. I usually take brisket to 185°F for slicing, this time I took it to 195°F. I had plan to take it further, but a severe thunder storm cut my plans short. I have a set of bear claws, and although the meat did pull, it was a little difficult.
Over all I liked it pulled. It was tender, and the flavor was real good. Mix or top it with some sauce, and it makes great sandwiches.
I smoked a brisket above 190 & FTCd and then it fell apart in my hands.
For more info look at my posting on Brisket Hair.
http://forum.bradleysmoker.com/index.php?topic=5541.0 (http://forum.bradleysmoker.com/index.php?topic=5541.0)
Basically, flats did not pull but became strands and points pulled easily.
Scotty-G