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Unread 04-27-2007, 04:47 PM   #24
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Originally Posted by Steeb View Post
So that's what the cooler's for in all of those 3-2-1 methods. Makes sense - I was thinking you were putting the meat in the fridge (yeah, sounds dumb now, but I figured you guys knew what you were doing.)

Thanks for the lesson on the temp. I'll probably do just as you said above. Now I need to go out and buy a thermometer (should have had this already) and a spray bottle for the apple juice. I'm excited - this is gonna be fun.

Just to clarify, you're recommending 275*-300* rather than a lower (225-250*) cooking temp for this, right?

Hey, Steeb--here is another tip. Since you are cooking in your backyard, if you don't want to use a cooler, you can wrap your foiled brisket in a couple of heavy towels, and then just stick it in your micro-wave to rest.

[dont turn it on of course ]

One of the best uses I have found for a microwave.
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