Thread: Dry Brisket
View Single Post
Unread 02-09-2009, 09:17 AM   #12
Cre-B-Ce
is One Chatty Farker
 
Join Date: 09-25-07
Location: Mobile, AL
Downloads: 0
Uploads: 0
Default

I had one a few weeks ago. It was taking forever. Had to feed the family. The temp was up in the 190's but it still wasn't tender. I pulled it and let it rest for about 40 minutes before cutting it. It was dry and chewy. I only sliced what we needed for dinner. The next afternoon, I wrapped it in foil and stuck it in the oven for for about 3 hours at 275. It came out juicy and tender.

Another thing I have noticed is lower the cooking temp, the lower the done temp. The higher the cooking temp, the higher the done temp.
__________________
[FONT=Arial]Wes[/FONT]
[FONT=Arial]Mobile, AL[/FONT]

[FONT=Arial Black][I]Lewd, Qe'd & Tatted [/I][/FONT]


Large Big Green Egg
[FONT=Arial](2) UDS [/FONT]
Cre-B-Ce is offline   Reply With Quote