Experiences Finishing a Brisket

[mauser]

a-f-o

 

[SmokinAl]

Never have done that. Interesting to see if others have.

Al

 

[chef jimmyj]

This technique is not unlike smoking a Roast Beef and then reheating left overs. While this is fine for intact meat, with Injected Meat a minimum IT of 160°F will limit the risk of live internal bacteria being able to multiply from going thru the Danger Zone multiple times...JJ

 

[jc1947]

Sounds interesting! Waiting on Q-view.