On 27-Jun-2004, "frohe" > wrote:

> ken ullman wrote:
> > I am mildly successful at bbq-ing brisket. The problem is that I can
> > never achieve that nice crust the I have seen.
>
<snip a bunch>

>
> Good brisket don't fall apart like a butt does. When ya get 188°F
> internal or it twists easily in the flat, ya brisket's done. Take it
> off the fire, wrap in some plastic and let it set 30 minutes before
> cutting so the juices can soak back into the meat. When ya cut it,
> cut across the grain of the meat.
> --
> -frohe
> Life is too short to be in a hurry

Mostly what Frohe said. Except the last brisket I cooked pulled
easily at 200° in the point. I only got the flat to 185° and that was
tender, but would not pull. I cooked mine at about 285°, but not
because I think that's the right number. It's just easy to run my
pit at that temp and I get good results so why mess with it? I
used a dry rub applied just before it went in the pit and got real
nice bark on it. I'd rather rub it the day before though.
--
M&M ("When You're Over The Hill You Pick Up Speed")