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Unread 07-24-2010, 04:30 PM   #26
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
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As I look at Docs post... is it any wonder my my Church Brisket is phenomenal? I hold it in my food warmer set at 170-180 from about 9, Saturday night until I get in the Church to slice it for the lunches at about 8 the next morning.

I also pull before the flat is tender too.

I will have to admit I do not however get the IT to 190 "slowly." I get maybe 50 or so packers to whenever the flat just begins to relax in about 6 hours. That LOOOOONG ride makes then entirely different animals.


Thanks for once again telling people about CAB briskets.
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