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Message
re: Brisket cook times
Posted on 12/20/22 at 5:03 pm to Nutriaitch
Posted on 12/20/22 at 5:03 pm to Nutriaitch
quote:Individual. You can't combine the weight, because they will cook independently, and probably finish at different times.
do i treat i base off their combined weight, or individul?
quote:Nope. While that might be fine for poultry, it isn't foolproof for beef or pork. Every piece of meat is different, and rarely ever cook the exact same, especially brisket.
Always cook to temp, not time.
quote:IMO, brisket needs to be finished by feel, wether that be by probe, or hand feel.
i know how to tell when my brisket is done
Merry Christmas
This post was edited on 12/20/22 at 5:04 pm
1
Posted on 12/20/22 at 7:22 pm to Crawfish From Arabi
quote:quote:
Always cook to temp, not time.
Nope. While that might be fine for poultry, it isn't foolproof for beef or pork. Every piece of meat is different, and rarely ever cook the exact same, especially brisket.
Yeah, I misspoke. Cuts that cook past "safe" should be cooked to feel. Brisket, pulled pork, etc. Although I still use temperature as a guide for when to start probing. Thanks for the clarification.
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