My first brisket cook might not finish and rest by dinner time. It's currently at 190 degrees and increasing slowly; at its current rate, I'll be lucky to rest it for one hour before carving. What's the lesser of two evils: Raising the temp to 275 from 250 or accepting the shortened rest time? Not sure I can delay the dinner time, but I'll do that, too, if I can.
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Wrap it and raise the smoker temp to 300-350 -
Life-saving responses, guys; thank you!!!Comment
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I'm too late, but holding time > cooking time, imho. You got good advice.Comment
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Worked a treat, guys! In the cambro as I write this. I left it wrapped in pink butcher paper--ok? And thanks again!Comment
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Without your input this would have been the world's largest hockey puck. Far from a perfect cook, but the family enjoyed and I gained great lessons for the next time. And again, much appreciation for the rapid and critical responses to my 911 calls!Comment
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One fine looking Puck!Comment
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Nice job. Congrats.Comment
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Nice job, congratulationsComment
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It’s a beaut! Nice cook but…kinda pink😜Comment
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That looks pretty darned good!
What is your cooking rig by the way? You totally crushed that smoke ring!Comment
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