Divemaster
somebody shut me the fark up.
- Joined
- Sep 23, 2007
- Location
- North...
I’m thinking of ‘Tweaking’ my current recipe for brisket and want to run it by you for the sake of the rules….
I normally do a brisket flat and when it’s done I put it into my cambro until it’s time to slice for turn-in. What I’m thinking now is that I would like to continue taking it off, putting it in my cambro, and then a half hour before turn-in putting it back on the smoker to ‘crisp up’ the bark.
Is this legal? I don’t recall seeing this as a problem since I would be working with a single piece of meat (separating the point from the flat before the cook and not after). I just want to be sure…
Thanks for your help!
I normally do a brisket flat and when it’s done I put it into my cambro until it’s time to slice for turn-in. What I’m thinking now is that I would like to continue taking it off, putting it in my cambro, and then a half hour before turn-in putting it back on the smoker to ‘crisp up’ the bark.
Is this legal? I don’t recall seeing this as a problem since I would be working with a single piece of meat (separating the point from the flat before the cook and not after). I just want to be sure…
Thanks for your help!