Brisket

[kingbeefy]

I did a few pork butts last year and my first one this year and just couldn't get them up to shredding temp. They were all done but I kept having to slice them. They would hit the plateau and I would run out of time. The last one I did I started at 11pm on a Friday night, got up to tend to it through the night, and at 4pm Saturday I hit 200 internal temp. Shredded beautifully. I suppose I may go at the brisket similarly when I finally decide to tackle it.

[Kenyth]

I did a few pork butts last year and my first one this year and just couldn't get them up to shredding temp. They were all done but I kept having to slice them. They would hit the plateau and I would run out of time. The last one I did I started at 11pm on a Friday night, got up to tend to it through the night, and at 4pm Saturday I hit 200 internal temp. Shredded beautifully. I suppose I may go at the brisket similarly when I finally decide to tackle it.

I find that brining them, smoking them, then finishing them in a crock pot works wonders. The crock pot does the tenderizing. I use apple cider vinegar and brown sugar to get the sweet and sour balance right when it's shredding tender. Should already be salty enough from the brining.

[badwhale]

I find that brining them, smoking them, then finishing them in a crock pot works wonders. The crock pot does the tenderizing. I use apple cider vinegar and brown sugar to get the sweet and sour balance right when it's shredding tender. Should already be salty enough from the brining.

this if fucking blasphemy. LOL

I get good bendy over the fork brisket just from the smoker (with a crutch), but meets the fall apart test.

[Kenyth]

this if fucking blasphemy. LOL

I get good bendy over the fork brisket just from the smoker (with a crutch), but meets the fall apart test.

We were talking pulled pork butt man, not brisket. This is not recommended for beef, at all. I understand your incredulous reaction if you thought I was talking brisket. Blech!

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