Pulled Brisket??

macattack756 · Newbie Joined: 17 Mar 2010 Posts: 72 Location: San Diego

what temp do i cook my brisket to if i want to pull for shredded beef sammies?
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Jarhead · Posted: Aug 18 2012 Post subject:

It's been a long time since I've pulled a brisket. I would say it is 195 to 205. I think I foiled, to keep the flat from drying out.
I cook shoulder clods or chuck rolls now.
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Jeff T · Posted: Aug 19 2012 Post subject:

They will pull at 200 or over but i have found that they are still a bit stringy. What i do is smoke to 165 internal, wrap in foil till 200 - 205. Carefully unload from smoker so as not to loose the juices in the foil. Unwrap & reserve the juices. I then separate the flat from the point to remove any fat.
Then get out the meat cleaver & chop up fairly fine. Mix both point & flat together after chopping, add back some or all of the juices, dust with a little more rub used, pile mile high on a bun..... now that's a sandwich!
Kind of a "loose meat" brisket sandwich. Much easier than pulling or slicing.

macattack756 · Newbie Joined: 17 Mar 2010 Posts: 72 Location: San Diego

that does sound alot easier. thanks for the input
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Mr Tony's BBQ · Posted: Aug 21 2012 Post subject:

I also use the cleaver - then I put on my "meat gloves" [ heavy rubber gloves] and squish it all thru my fingers to blend and break up! I get very few requests for sliced anymore, people love the pulled! Bark thru out and stays moist longer!
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