The BBQ BRETHREN FORUMS. - View Single Post

mawil1013 · 01-14-2013, 07:45 PM

I guarantee you, if your probe is correct, you have a packer cut, you take brisket off cooker as soon as the internal temp reaches 192, probe is in meat and not a fat pocket, you wrap in foil, place in an ice chest without ice, fill up empty space with towels, take it out 4-12 hours later, you will have a perfect brisket. I've done dozens that way. If you mess up and take it out at195 it will ready ready after 1 hour just being wrapped in foil. If you were to hold it in the igloo overnight it would be mush. Either your probe was broke, or not properly placed.

Sent from my Nexus 4 using Tapatalk 2

01-14-2013, 07:45 PM	#21
mawil1013 On the road to being a farker Join Date: 07-26-12 Location: Gastonia, NC	I guarantee you, if your probe is correct, you have a packer cut, you take brisket off cooker as soon as the internal temp reaches 192, probe is in meat and not a fat pocket, you wrap in foil, place in an ice chest without ice, fill up empty space with towels, take it out 4-12 hours later, you will have a perfect brisket. I've done dozens that way. If you mess up and take it out at195 it will ready ready after 1 hour just being wrapped in foil. If you were to hold it in the igloo overnight it would be mush. Either your probe was broke, or not properly placed. Sent from my Nexus 4 using Tapatalk 2 __________________ The Practical BBQ'r!