Cooked one last weekend using AR procedure on Big Green Egg. Dry brined 10 lbs. for two days, injected beef broth, and Big Bad Beef Rub, Texas crunch at 160.
Took it out at 197 after eight hrs. and put in cooler for 2.5 hrs.
Came out very tender, the eaters were very complimentary, and none was left.
Couple of questions:
When I put it in the cooler the temp climb up to 240--is that normal?
Has anyone heard of sprinkling regular coffer along with the salt for the dry brine?
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I assume you are referring to brisket? Also, do you mean the meat got up to 204? If so, yes, that's absolutely possible. The hot outer layer of meat can cause the internal meat to still rise some after taking off the heat. If you actually mean 240, no, there's no possible way your meat could come up to 240 degrees, meat can't get much over the boiling point of water, not to mention the cooler will cause the heat to slowly wane not rise that high.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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