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Final Table Brisket
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Originally posted by sotx View PostI cook it at a constant 225 degrees for 50 minutes per pound or an internal tempurature of 185 degrees. Take it off and wrap in towel and place in ice chest with out ice of course for about 1/2 hour. Then remove and slice.
ENJOY
This is the part that makes me nervous. Pull at 185? I have always checked for probe tender starting around 195 and its usually ready at 203. Won't it still be very chewy at 185????
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Originally posted by ColinR View PostThis is the part that makes me nervous. Pull at 185? I have always checked for probe tender starting around 195 and its usually ready at 203. Won't it still be very chewy at 185????
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By God a lot has changed in my thinking and technique after 14 years ago when I posted this recipe.
1. at 165 internal I begin to take a good hard look at my bark. If I am happy with it Ill wrap in butcher paper then run it up to 195 and then begin probing for tenderness. May pull it then or maybe a 203. But pull it when it feels right.
2. I really like post oak for my fire. Better than live oak.
3. All I ever use any more is kosher salt and black pepper.
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