Thank you very much
Announcement
Collapse
No announcement yet.
Brisket: A Detailed "How To"
Collapse
X
-
I have a question. I used this method yesterday cooking a brisket and the taste and moisture was amazing from it. The problem I had was the brisket was to tender to slice. Any tips on what I did wrong? I do not have a thermometer to check the it if that had anything to do with it. I kept the pit at 250 for 10 hours then wrapped it in a towel and put in a cooler for 2.
Comment
-
Originally posted by Sparkles View PostYou really need a thermometer to check IT
You can also probe for to check tenderness
Sounds like you over cooked it a bit or your knife isn't very sharp and you smashed it rather than cut it.
Ha could be the knife. I guess I need to invest in a thermometer
Thanks
Comment
-
Originally posted by chunkinlead View PostI have a question. I used this method yesterday cooking a brisket and the taste and moisture was amazing from it. The problem I had was the brisket was to tender to slice. Any tips on what I did wrong? I do not have a thermometer to check the it if that had anything to do with it. I kept the pit at 250 for 10 hours then wrapped it in a towel and put in a cooler for 2.Originally posted by Sparkles View PostYou really need a thermometer to check IT
You can also probe for to check tenderness
Sounds like you over cooked it a bit or your knife isn't very sharp and you smashed it rather than cut it.Originally posted by TX_bowhunter37 View PostIf it slidesin like a knife in hot butter then its done
What they said ^^^^
You don't even have to have a temp pen in order to check for doneness, but if you're going to be cooking much bbq I would suggest you get one. Since you don't have one, you could use an icepick. If it slides in the thickest part of the meat with almost no resistance then its time to pull and rest.
I cooked this one yesterday myself... it was right on the money.
Comment
-
Originally posted by TC View PostWhat they said ^^^^
You don't even have to have a temp pen in order to check for doneness, but if you're going to be cooking much bbq I would suggest you get one. Since you don't have one, you could use an icepick. If it slides in the thickest part of the meat with almost no resistance then its time to pull and rest.
I cooked this one yesterday myself... it was right on the money.
Ok thanks I appreciate that. I will invest in one then give it another try for sure!
Comment
Comment