Just wondering what temps you have found work best for producing a brisket. I have been using the Chefsteps recipe found here https://www.chefsteps.com/activities/smokerless-smoked-brisket as a guide, tweaking the rub and glaze a bit to my taste (their rub is too salty IMO). The last time I tried it, I used their temperature and time (24h at 155F). Turned out slightly too tough for my preference.
I am in the process of using the Thomas Keller temp of 147F at 48 hours. My goal is to find a good balance of pull and tenderness. I'm sure I could chuck it in at a lower temp for longer but I think I would lose out on some texture. Anyone have a technique or temperature they love?
I am in the process of using the Thomas Keller temp of 147F at 48 hours. My goal is to find a good balance of pull and tenderness. I'm sure I could chuck it in at a lower temp for longer but I think I would lose out on some texture. Anyone have a technique or temperature they love?