Thread: Brisket Temps
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Unread 01-02-2013, 10:53 AM   #14
somebody shut me the fark up.
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Join Date: 07-04-09
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When I pull my brisket It stays wrapped I plunge an analog stick thermo into it and let it sit on the counter. When the temp drops into the 150's (3-4 hrs) later it comes out of the paper and then I separate the point & flat. Cutting into a Hot Hunk of meat will guarantee a dry serving every time.
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
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