TGrisham
Wandering around with a bag of matchlight, looking for a match.
- Joined
- Dec 7, 2014
- Location
- Dallas...
I started smoking a 3.8 lb flat today at 2 PM. I usually cook 10-12 lb briskets but thought I'd try this out because I could cook it a lot quicker theoretically. I anticipated it taking 4 - 4 1/2 hours to cook. It took all of 7 hours and got done at 9 PM. It was tender around 195 degrees. It's now 10:15 PM and I'm realizing my brisket dinner ain't happening anymore. I guess I'll eat it tomorrow. It has to rest for an hour more to reach the two hour rest. After the two hour rest, should I slice then refrigerate or refrigerate it whole?
Thanks in advance for the help!
TGrisham
Thanks in advance for the help!
TGrisham