Mugsterdad
Knows what a fatty is.
I'm no expert, but I learned very quickly to not stress over all the small details or it will suck the fun right out of the process!
I have - several dry undercooked Briskets pulling at 200* - even with long rests.
At least the weather is nice, where is it cruising now?I'm not stressing now as I've turnd the proverbial corner. Just relaxing and letting it do it's thing now.
At least the weather is nice, where is it cruising now?
Ok here's an update. Got it to 205° and probe tender. Pulled it let it steam off for a bit then wrapped it. Put it in the cooler and going toilet it rest for an hour or two.
Dang, I read that about 5 times before I realized it was a typo. I was trying to figure out if you were taking someone's advice to cooler it in the toilet for an hour or two. :twitch: I was going to suggest not taking any of our advice in the Wood Pile until you get a few more briskets under your belt. :thumb: