This is correct.

Apr 24, 2019
3:22:28pm

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

Bio page: cre1ghton
Joined: Oct 2, 2012
Last login: May 21, 2024
Total posts: 1,230 (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

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