View Single Post
Unread 03-15-2013, 12:53 PM   #15
somebody shut me the fark up.
Bludawg's Avatar
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0

Originally Posted by JS-TX View Post
3 times?! Lucky dog you.

What is the 3 hours at 180* about? I've never heard of this.
He (AF) don't serve off the pit they sit in a warming oven once they pass his finger poke test until service. So lets say for arguments sake the briskets start coming off the pit at 1 am they go into a warmer at 150 until he opens at 11. The long hold at a low temp completes the rendering process; results> pure butter texture,moist, jiggly brisket. I let mine drop to 180 then hold at 180 for 3 hrs and let it cool to 150. The lowest setting on My oven is 170 I chose 180. 30 deg hotter for a little less time IMO is a good approximation. Letting is rest to 150 allows it to relax and keeps it juicy.
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote

Thanks from: --->