pjtexas1
somebody shut me the fark up.
I hear everyone say "let it come up to temp and throw it on the cooker" when referring to big cuts of meat. I've never done this so I don't really know.
What does that mean to you? 1 hour and throw it on? Literally wait until it reaches 72° IT and then throw it on? Something else completely? And how long does it take a 15 pound brisket to go from fridge temp, 35-ish, to room temp? Yep... I'm bored again.
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What does that mean to you? 1 hour and throw it on? Literally wait until it reaches 72° IT and then throw it on? Something else completely? And how long does it take a 15 pound brisket to go from fridge temp, 35-ish, to room temp? Yep... I'm bored again.
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