Let it keep cooking. Probe tender. Forget the temp crap. And then rest it for a long time. Like 3 hours.Came out good. Would have liked to have it more tender. Not sure how to deal with that in the future, but it wasn't too bad. Cooked at 225-250, wrapped at 160 internal, finished at 200 internal. Flavor was incredible though.
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Rested for one hour so I'll try longer next time.Let it keep cooking. Probe tender. Forget the temp crap. And then rest it for a long time. Like 3 hours.
Nope it’ll be fine. Keep going until it’s all probe tender. I don’t cook briskets really anymore cause they take so long. My preferred method is cook on a Saturday all day, rest in a cooler or the oven at lowest setting and eat mid afternoon Sunday. I rest it for 15+ hours. Let the juices come back in and all the connective tissues break down. It’s such a long process though.Rested for one hour so I'll try longer next time.
As far as cooking, so even if it's at 205-210, it won't overcook? I did probe it and some spots were more tender than others but not ideal.
Shockerburritos. I dig it.
Pizza burritos. I dig it.
And with cilantro
#ThugLifeAnd with cilantro
Interesting on nachosView attachment 396828
Double decker prosciutto/salami/jalapeño nachos for the game…Go Dawgs (the purple Dawgs)…
It’s called “clean out the fridge before heading to the East Truckee River to fish for a week ” nachos…Interesting on nachos