Brisket is so sensitive to internal temp. If your funny get it above about 195, it will be tough because of the connective tissue. If you go over about 205, it will get dry. So it’s a pretty narrow window, and you can’t really use a temperature probe in an instant pot (unless there are models with one built in?).
Yeah putting a temperature probe in a pressure cooker probobly not a good idea. That is good to know though about the termperature, so between 195 amd 205 the goldilocks zone for brisket?
so between 195 amd 205 the goldilocks zone for brisket?
Yeah, though most people try to hit an even more narrow window. 195 is just getting there, and it’s still going to be kind of firm. 205 is getting too close to being dry. Remember that it will continue to cook a bit after you pull it.
Brisket is so sensitive to internal temp. If your funny get it above about 195, it will be tough because of the connective tissue. If you go over about 205, it will get dry. So it’s a pretty narrow window, and you can’t really use a temperature probe in an instant pot (unless there are models with one built in?).
Yeah putting a temperature probe in a pressure cooker probobly not a good idea. That is good to know though about the termperature, so between 195 amd 205 the goldilocks zone for brisket?
Yeah, though most people try to hit an even more narrow window. 195 is just getting there, and it’s still going to be kind of firm. 205 is getting too close to being dry. Remember that it will continue to cook a bit after you pull it.