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Saw a guy at a comp in Memphis pull his brisket at 195 instead of 203
He wrapped in butcher paper and let it rest for 4 hours. I always pulled mine at 203 but his came out way more tender. Has anyone else tried pulling early and resting longer?
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uma8966d ago
I had a buddy try this last summer at a local cookoff... he pulled his at 197 on a whim and let it rest wrapped in foil for almost 5 hours. The thing was so soft you could cut it with a fork, but the bark got a little mushy from the extra steam. He swore by it after that though, said the collagen had more time to break down in the rest...
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riley586d ago
Oh man, yeah I've been pulling around 197-198 for years and just letting the rest do the work (like a long wrapped rest in a cooler at 140+ for 4-6 hours). You get that same buttery bite with way less risk of drying it out.
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