Did I under cook it or over cook it?
I had a brisket on with a tin foil wrap to get through the stall. It was at 200 degrees so I unwrapped it to make sure I had the thermometer in the right place. My Thermapen showed 199 so I left it on unwrapped to get it to 203..
The temp fell to 185 so I left it on longer. I don't understand why that would have happened. Then it stalled there. Have you seen this before?
I finally pulled it off the pit, just from a pinch test it wasn't as jiggly as it was when I started. Its in my 160 degree oven warmer with an internal of 187. I trimmed off the first slice of the flat an it was pretty juicy.
How do I tell whether its over cooked or under cooked when I carve it? I don't know the difference.
Should I throw it back on and keep cooking?
Confused....
I had a brisket on with a tin foil wrap to get through the stall. It was at 200 degrees so I unwrapped it to make sure I had the thermometer in the right place. My Thermapen showed 199 so I left it on unwrapped to get it to 203..
The temp fell to 185 so I left it on longer. I don't understand why that would have happened. Then it stalled there. Have you seen this before?
I finally pulled it off the pit, just from a pinch test it wasn't as jiggly as it was when I started. Its in my 160 degree oven warmer with an internal of 187. I trimmed off the first slice of the flat an it was pretty juicy.
How do I tell whether its over cooked or under cooked when I carve it? I don't know the difference.
Should I throw it back on and keep cooking?
Confused....
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