"frohe" > wrote in message
...
> Nonnymus wrote:
>> If it a function of time or
>> internal temperature that tenderizes the brisket?
>
>
> Internal temp. If you're cookin at say 225-250°F, it's obvious that it'll
> take longer to get to the internal temp than say if you're cookin at
> 300+°F.
>
> Personally, I cook my briskets at 325-350°F which no one seems to turn
> their nose up at when it gets on their plate.
>
> -frohe
>

Yer a good Man frohe
--
James A. "Big Jim" Whitten

www.lazyq.com