Hey Guys,
Did my first brisket over the weekend and it came out excellent. (Or at least im pretty sure it did as i was 3 sheets to the wind when it was time for slicing).
Only thing i noticed is that at around 170 i checked it and it appeared to be finished ie. probe went in like butter but as a novice i still carried it to 203 because i had lots of time left.
For future reference would you guys think that it was ok to take off and rest at 170? Or the best bet would be to carry it up to 200?
Thanks for any help.
Did my first brisket over the weekend and it came out excellent. (Or at least im pretty sure it did as i was 3 sheets to the wind when it was time for slicing).
Only thing i noticed is that at around 170 i checked it and it appeared to be finished ie. probe went in like butter but as a novice i still carried it to 203 because i had lots of time left.
For future reference would you guys think that it was ok to take off and rest at 170? Or the best bet would be to carry it up to 200?
Thanks for any help.
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