Pulled Brisket

[wicz]

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.

[acords]

I've never done it before, but best guess would be around 205.  Hopefully an experienced brisket puller will chime in here.

[Habanero Smoker]

I've have not pulled brisket either, but I believe BigSmoker would go to 210°F-215°F.

[Tiny Tim]

Do I hear 220?  220?  Anybody?  SOLD to the man at 215.



:D ;D ;D :D ;D

[wicz]

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?

[Tiny Tim]

I don't eat beans, so I eats my brisket with either brisket or bread. :D

[Habanero Smoker]

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.

[Cajun]

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!

[coyote]

Hell yeah ! I eat everything with beans. ::) MMmmmm


Coyote

[Habanero Smoker]

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.

[Scotty-G]

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

Basically, flats did not pull but became strands and points pulled easily.

Scotty-G