Recent content by Rokqueen

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  1. R

    Brisket help please!

    I should note that I did wrap them in foil which got me through the point stall and brought the flat temp down a little. My money says it will finish tenderizing during resting. Happy Easter everybody! Here in Texas we’re having a brisket and crawfish feast.
  2. R

    Brisket help please!

    That point is basically a tender beefy cloud and the flat is tender enough for me at 212. Pulled the point at 190. Dumped the spent juice, wrapped them in paper and they’re currently resting in a towel cooler nest. They smell AMAZING. Thank you everybody.
  3. R

    Brisket help please!

    Hi everyone, long time listener, first time caller. I have a packer in my master built electric smoker set to 230 deg. I had to cut it in half to fit. I'm trying Jeff's Wooster recipe he posted the other day, so each half is in an aluminum pan swimming in lovely Worcester beef juice. It was on...
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