temptedfate
Is lookin for wood to cook with.
Hello fellow Bretheren I have a question that I havent been able to find answer here and I hope some of you can help.
I have done 5 hot and fast briskets in the last month or so (some 325, 350 taken to 200, 210 and one to 218 when the probe slide in like butta)and I seem to be having the same problem it always seems on the dry side.
Some would say this is oveerdone but there is something weird that happens the next day when I reheat. After taken to temp and resting in cooler 3-4 hrs meats is tender(has good flop over finger and just about 1" tug before breaking apart) the meat is still warm when I slice but seems to dry out real fast soon after. The next day when I warm it back up either in microwave for a breif time or in the oven the meat tends to be juicier for some strange reason. I cant figure this one out so I ask you for help and wisdom
Thank you
I have done 5 hot and fast briskets in the last month or so (some 325, 350 taken to 200, 210 and one to 218 when the probe slide in like butta)and I seem to be having the same problem it always seems on the dry side.
Some would say this is oveerdone but there is something weird that happens the next day when I reheat. After taken to temp and resting in cooler 3-4 hrs meats is tender(has good flop over finger and just about 1" tug before breaking apart) the meat is still warm when I slice but seems to dry out real fast soon after. The next day when I warm it back up either in microwave for a breif time or in the oven the meat tends to be juicier for some strange reason. I cant figure this one out so I ask you for help and wisdom
Thank you