05.Meyer’s
In Elgin.
Meat cutters said they tumbled their brisket to marinade it under vacuum, and then smoked it. Pit temp is 200 overnight and they crank it to 300 in the morning to finish them. Ideal meat temp to pull is 170-180. I just don’t see how you get a usable product at that temp. We sure didn’t have THAT great a brisket, coming right after Taylor Cafe. You can still see lots of connective tissue in the photo cause it just didn’t cook hot enough.
