- Joined
- Jan 3, 2014
- Location
- Detroit michigan
Anybody else notice...I think they wrapped the brisky after 9 hours and it was still cooking after 14 hours. It didn't really show when they pulled it...or how they held it after cooking and before serving. I am guessing cook for 16-18 hours total..then hold for 6-8 hours. Or they could have been pulling at the 14 hour mark and holding for 10-12.
Just made me go hmmm?
Thanks for posting that!
If he cooks at 275° like he says he must have a loooong hold time on the big meats...
Gee whiz fellas. You mind keeping it down. Wouldn't want to give away the secret now.
Probably will fall on deaf ears anyway. most round here use a method that takes under 8 hours. Hrmph!? I hold mine longer than that.