Not sure I got ripped or not, but I feel like what I bought was misrepresented. Oh well...
I double wrapped it red butcher paper at about 170. It's in the upper 180's now, and the point is probing like buttah. The flat still has some issues to work out in spots. I may over cook a little intentionally just to see what that's like.
Almost there and then I'll be shutting the BGE down, and letting the briskie just hang around the 200 mark till dinner. I'm surprised how much liquid the paper holds in.
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