Gents, I love the site and inspiration on cooking more foods with my WSM 18. I'm currently at 194 STALLED. Lots of water in the foil (started around 165). Can't figure out how to get bark and IT to 203. Meat isn't ready fork doesn't turn. I just stripped the foil off to help dehydrate the meat a little. I used just a little water in the bowl this time and meat seems to be wet.
My wife will be home within the hour. Any ideas????
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Taking the foil off will only slow the temp rise, since now it's sweating. Wrap it tightly in foil, no extra liquid, and leave it be, it will rise after a bit.
Thanks all. It took another hour or so, but the temp got up over 203. It was interesting. Does anyone release the sweat from the foil while the brisket is cooking?
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