SMF Premier Member
- Joined Nov 8, 2016
I have a brisket I took to 195 and unfortunately my damn oven can only be at 125 or 170. Long story there but that’s the situation. I triple wrapped in foil and it’s gonna rest in at 125 for about 6 hours. No idea how this is gonna go. It definitely needs some carryover cook, it probed with slight resistance which is what I wanted since were not eating for 6-8 hours and I have a habit of carry-over cooking the hell out of them so wanted to try something new. Wish my oven could do 160 but no luck - I have to think there’s gonna be plenty of heat in that heavy wrap in a warm oven to finish her off.