Looking for brisket advice...please help

Started by pearlperson, July 08, 2007, 06:20:35 AM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

Wildcat

Kind of like cooking.  It keeps everything moist while the fat continues to render and the connective tissue breaks down.  It all helps to make the beast more tender.  It also serves to keep the food warm until it is chow time.
Life is short. Smile while you still have teeth.



CLICK HERE for Recipe Site:  http://www.susanminor.org/

Gizmo

Quote from: brderj on July 12, 2007, 11:37:23 AM
Ok!!  Let the confusion begin!!   ;D
Wouldnt you pull the butt from the smoker before 190 to wrap, as the meat will still cook?

No, you let it reach 190 or what ever your internal set temp is, then wrap as Mr Wildcat mentioned.
Click here for our time proven and tested recipes - http://www.susanminor.org/

brderj

Ahhh, I see.  I did  not know any of this.  It makes since though.  I'll give it a try when I get home.  Does it mess with the bark at all?

Wildcat

The only thing around here that messes with the bark is me doing some sampling.  ;D
Life is short. Smile while you still have teeth.



CLICK HERE for Recipe Site:  http://www.susanminor.org/

brderj

I'm sorry Wildcat, there seems to me a numerical error with your post.  It should read "the only thing around here that messes with the bark, is THE TWO OF US doing some sampling.... ;D