I am ready to cook my first brisket and there is a lot I don't yet know about the process. To be honest I have never done a brisket because I am a bit intimidated by all I've read. This year I am going to smoke briskets come hell or high water.
I have two questions for getting started. The first is how long can I keep a brisket in the refrigerator. For example, can I buy one on Monday and keep it in the fridge until Friday to cook or is that too long? I suspect it should be OK but I'm not sure.
Secondly where do you put your temperature probe? If you put it in the flat then the point will be at a much lower temp than the reading. However if you put it in the point, then you may overcook the flat.
Any ideas are greatly appreciated.
I have two questions for getting started. The first is how long can I keep a brisket in the refrigerator. For example, can I buy one on Monday and keep it in the fridge until Friday to cook or is that too long? I suspect it should be OK but I'm not sure.
Secondly where do you put your temperature probe? If you put it in the flat then the point will be at a much lower temp than the reading. However if you put it in the point, then you may overcook the flat.
Any ideas are greatly appreciated.
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