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Apr 24, 2019
3:22
:28
pm
cre1ghton
Contributor
This is correct.
My greatest success with pork shoulders and brisket has been when I rested the meat wrapped in foil for 3 to 4 hours. Much more tender and delicious.
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cre1ghton
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cre1ghton
Joined
Oct 2, 2012
Last login
Jun 15, 2024
Total posts
1,233 (2 FO)
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Messages
Author
Time
Bbq guys.... I’m trying to dial in my brisket cook. I’ve been
kotacoug
4/24/19 2:18pm
Pay no attention to time or finished temperature.
Phred84044
4/24/19 2:29pm
As Phred said, it's done when a probe inserts with no resistance.
bbqoug
4/24/19 2:36pm
I did this and it helped to keep it warm and cook it just a bit more.
ironman1315
4/24/19 2:39pm
This is correct.
cre1ghton
4/24/19 3:22pm
I made my first brisket last saturday.
ironman1315
4/24/19 2:38pm
What temp are you pulling it at?
molodyets
4/24/19 2:40pm
I’m pulling it at 200 but I’m also kind of testing it with the probe but I
kotacoug
4/24/19 3:29pm
still have time to go.
molodyets
4/24/19 3:56pm
This was my issue in the beginning...
Phred84044
4/24/19 4:22pm
That’s my issue. I have to let it go longer. I’ll give it
kotacoug
4/24/19 4:40pm
trial and error
idacoug
4/24/19 2:49pm
Franklin seems to be ambiguous when it comes to wrapping. What
kotacoug
4/24/19 3:41pm
I've already given away one of Bam Bam's secrets that you get when you
Phred84044
4/24/19 4:25pm
I’ll cut a deal with Bam Bams.... he can teach me meat I’ll teach him how to
kotacoug
4/24/19 4:38pm
IMO, alot of it boils down to the quality of the meat.
sanitarium
4/24/19 3:26pm
That’s what I’ve been using. Costco prime.
kotacoug
4/24/19 3:30pm
Then I've got nothing for you.
sanitarium
4/24/19 3:52pm
if the flat is a lot thinner than the point (ie its a VERY
molodyets
4/24/19 3:57pm
Some good advice on here. Here’s what I’ve found
Medute
4/24/19 6:08pm
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