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re: Brisket advice
Posted on 3/15/19 at 12:07 pm to malvin
Posted on 3/15/19 at 12:07 pm to malvin
I would plan to start it where it can pulled and put in the ice chest before you leave for mass.
I certainly wouldn’t want it getting close to being done still on the pit while you’re away.
The margin between perfect and beef jerky is pretty thin with a brisket.
I’d probably have it on between midnight and 2:00 AM follow the advice of the guy who said to wrap after 5-6 hours in butcher paper, and rest in ice chest wrapped in towels for 2 hours.
You want the internal to be at 200-203 when you pull it.
Should be perfect and ready to slice when you get home from mass.
I certainly wouldn’t want it getting close to being done still on the pit while you’re away.
The margin between perfect and beef jerky is pretty thin with a brisket.
I’d probably have it on between midnight and 2:00 AM follow the advice of the guy who said to wrap after 5-6 hours in butcher paper, and rest in ice chest wrapped in towels for 2 hours.
You want the internal to be at 200-203 when you pull it.
Should be perfect and ready to slice when you get home from mass.
This post was edited on 3/15/19 at 12:08 pm
1
Posted on 3/16/19 at 12:45 pm to dpd901
I need some follow up on how this is going
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