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Brisket Done

post #1 of 2
Thread Starter 
I cooked a brisket yesterday / last night and tried a tip that I learned from the forum. I started probing it when it hit an internal temp of 180 with the intent that I would pull it, foil towel it and let it rest in a cooler for a few hours. I usually cook to an internal of 190-195. So at 180 it was still slightly tough in some places so I let it go another hour. When I checked again it was 183 and the brisket was noticeable more tender everywhere. What a difference 3 degrees and 1 hour make!!! I'll post pictures when I get ready to slice it.

I think it's going to be a good one possibly the best I've ever cooked????

post #2 of 2

That's great, Boogie!  Looking forward to seeing your Qview...



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