rikun
Full Fledged Farker
- Joined
- Jan 11, 2012
- Location
- Tampere...
I know... It's done when it's done.
BUT
If you had to pick one temperature, what would it be when most of your briskets are good?
I'm asking because I'm about to try smoking a brisket until it stalls, and then cook it foiled until done in a hot holding box. Not a fancy CVAP, but basically just a box with heating element and thermostat.
I was thinking 190-192 for 12 hours after foiled...
Obviously, HnF finish IT's don't apply directly, but I'm still interested
Mine's about 212 when doing HnF (but I go by feel).
BUT
If you had to pick one temperature, what would it be when most of your briskets are good?
I'm asking because I'm about to try smoking a brisket until it stalls, and then cook it foiled until done in a hot holding box. Not a fancy CVAP, but basically just a box with heating element and thermostat.
I was thinking 190-192 for 12 hours after foiled...
Obviously, HnF finish IT's don't apply directly, but I'm still interested
Mine's about 212 when doing HnF (but I go by feel).