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Pastimes : Lets talk BBQ

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To: Annette who wrote (199)	7/7/1999 3:05:00 PM
From: Carole	Read Replies (2) of 251

Annette.. Brisket can be too tender if you are not careful and overcook it. According to the article I just read -- It should be cooked fat side up, at about 225 to 250 degrees and allow 1 to 1 1/4 hrs per pound. A good test is to use a fork with a sharp, narrow tine, poke it into the flat, the thinnest and leanest part of the brisket. The meat should offer the same resistance as a potato that's about 3/4 done. Always let it rest for about 20 min after cooking before you slice it.

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