Then we wrap in double foil until it probes just a bit tight in the flat. Usually around 190 for a probe in the point. When it starts to get buttery, we turn the cabinet down to 160f and leave it for the rest of the night.
The next day, we pull it and slice as appropriate.
Never had a bad one this way.
Don’t have a bunch of pictures, but the Amish folks around here have fixed me up with some 30+lb double briskets from dairy cows, which I can’t imagine would be graded more than select, which have been the best stuff I’ve ever eaten.
It takes a little more dinking around, but you can taste the cow. Even with less fat, there seems to be enough collagen to keep it tender.
I am a bit concerned that everyone repeats the aphorism that a dry brisket is undercooked.
Go to any commercial barbecue joint that makes “pulled brisket” and you’ll be eating overcooked brisket plastered with sauce.
A lot of this stuff is just overcooked.
Once it falls apart, you blew it.
The next day, we pull it and slice as appropriate.
Never had a bad one this way.
Don’t have a bunch of pictures, but the Amish folks around here have fixed me up with some 30+lb double briskets from dairy cows, which I can’t imagine would be graded more than select, which have been the best stuff I’ve ever eaten.
It takes a little more dinking around, but you can taste the cow. Even with less fat, there seems to be enough collagen to keep it tender.
I am a bit concerned that everyone repeats the aphorism that a dry brisket is undercooked.
Go to any commercial barbecue joint that makes “pulled brisket” and you’ll be eating overcooked brisket plastered with sauce.
A lot of this stuff is just overcooked.
Once it falls apart, you blew it.