Yesterday I smoked six large briskets for a function. Unfortunately, I had another engagement in the evening, so I could not be there to slice and serve it. Yesterday afternoon I handed it off to a fellow that would slice it for me.
However, five of the six briskets finished up on schedule - within a half hour of each other. One stubborn piece would not get to temperature. I finally had to take it off because it was time to go. It only ever made it to 185 degrees. Am I correct to assume this one would be somewhat tougher, or would a two to three hour rest in a cooler still be ok?
I told my man to slice and serve it last, as we were expecting leftovers and this one was indeed leftover. If it is tough, is there a method of re heating it that would work?
However, five of the six briskets finished up on schedule - within a half hour of each other. One stubborn piece would not get to temperature. I finally had to take it off because it was time to go. It only ever made it to 185 degrees. Am I correct to assume this one would be somewhat tougher, or would a two to three hour rest in a cooler still be ok?
I told my man to slice and serve it last, as we were expecting leftovers and this one was indeed leftover. If it is tough, is there a method of re heating it that would work?
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