View Single Post
Unread 04-04-2011, 08:33 PM   #10
somebody shut me the fark up.

landarc's Avatar
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0

Originally Posted by smokeyw View Post
I always wrap when the internal temp hits 165. I cook wrapped until done, about 195 degrees. It then rests in the cooler for a couple of hours and then goes back on for 30 minutes to firm up a little.
You'll never fit that into a 9x9 box

I normally do not wrap, but, I can see wrapping if you want a moister bark, or a certain color, or want to add flavor once the meat is cooked and do not want to keep opening the cooker.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote