"43fan" > wrote in message
. ..
>
> "Edwin Pawlowski" > wrote in message
> ...
>>
>> "Nonnymus" > wrote in message
>> ...
>>
>>>
>>> For a first try on, say, a 12 or so packer cut, what would you suggest
>>> for the hood temperature and the meat temperature? Would I want to take
>>> it off when it reaches the setpoint or would I want to let it ride there
>>> for some length of time? If it a function of time or internal
>>> temperature that tenderizes the brisket?
>>
>> Both actually, just like pork. As you cook it, the temperature will get
>> to about 160 in the meat and hold there a long time, then finally go up
>> to the 185+ mark. Personal choice after that. Some people often pull
>> them at 185 or so and wrap them until mealtime later and the temperature
>> will go up, like any other meat at rest.
>>
>> Do one right along with your pork butt and they will be done about the
>> same time.
>> --
>> Ed
>> http://pages.cthome.net/edhome/
>
> Ed, I've been told that regardless of internal temp, if you can take a two
> tine fork, put it into the side of the brisket, and turn it 180degrees
> easily, the brisket's done. And that it's not done until you can do that.
> Opinions?
>
>>
>
>

Yeah, that works too. Usually around 185-190 degrees that fork begins to
twist.