On Mon, 2 Jul 2007 21:56:22 -0400, "Billy Bong Thornton"
> wrote:

>43fan wrote:
>> "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?
>
>My opinion on that technique is that you're tearing the meat up needlessly.
>
>My technique is to stick a simple 4 tine fork straight into the flat. Then
>attempt to pull it straight back out. The fork will pull the meat from the
>grate every time you check *until* it's done when it will slide easily back
>out.
>
>Think cornbread and toothpick.
>
>
Think toothpick & ribs . . .

Harry