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Unread 01-14-2013, 07:50 PM   #22
somebody shut me the fark up.

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Originally Posted by mawil1013 View Post
I guarantee you, if your probe is correct, you have a packer cut, you take brisket off cooker as soon as the internal temp reaches 192, probe is in meat and not a fat pocket, you wrap in foil, place in an ice chest without ice, fill up empty space with towels, take it out 4-12 hours later, you will have a perfect brisket. I done dozens that way. If you mess up and take it out at195 it will ready ready after 1 hour just being wrapped in foil.

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I know my thermos are correct, and I have to say, this seems like it is not right. I too have done a lot of briskets, and my experience tells me that some were not done at 192F, not even close. Of course, I do not wrap in foil, I prefer to run no wrap or butcher paper, and I cook hot. But, that is one of the reasons I think you just have to learn feel. I would say, I don't think it is that hard to learn.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

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