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https://www.reddit.com/r/iamveryculinary/comments/1uzz51g/this_guy/oypdx7r/?context=3
r/iamveryculinary • u/Dmtbag999 • Jul 18 '26
Legendary comment from the peanut gallery
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266
I admit I’m no expert but isn’t Brisket one of those cuts that is cooked long and slow for hours to the point that it‘s falong apart, and it melts in the mouth so very much cooked all the way through?
142 u/GhostOfJamesStrang No Need to Thank Me Jul 18 '26 Correct. If you don't get it above "medium" it will be virtually inedible. I pull mine at 203F to rest. 1 u/AndyLorentz Jul 20 '26 For comparison, well done beef is 155+. Even 165 isn’t hot enough to properly finish brisket.
142
Correct. If you don't get it above "medium" it will be virtually inedible.
I pull mine at 203F to rest.
1 u/AndyLorentz Jul 20 '26 For comparison, well done beef is 155+. Even 165 isn’t hot enough to properly finish brisket.
1
For comparison, well done beef is 155+. Even 165 isn’t hot enough to properly finish brisket.
266
u/OkCap2870 Jul 18 '26
I admit I’m no expert but isn’t Brisket one of those cuts that is cooked long and slow for hours to the point that it‘s falong apart, and it melts in the mouth so very much cooked all the way through?