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Brisket Questions

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    Brisket Questions

    Is it possible to overcook a brisket by simply cooking it at 225 degrees and pulling it off at 203 degrees? I purchased a whole packer brisket and it took nearly 24 hours to get to 203 degrees,,, the whole time it was at 215 to 230 degrees. I wrapped it in foil, put it in a cambro and let it sit for 2.5 hours. The point was perfect but the flat was well done. Doesn’t the brisket keep cooking in the cambro?

    #2
    All properly cooked briskets are well done. Those that are over cooked, fall apart and crumble (especially the flat), when you try to slice.

    It does not keep cooking in the Cambro, it just gently and slowly cools down.

    To have carryover cooking you need a really hot finishing temp, so that the outer surface gets really hot, and then directs some of that heat into the meat, and keeps that up until the outer surface has reached equilibrium with its surrounding temperature.

    Comment


      #3
      Do you take the temp of the flat or the point when it hits 203 degrees?

      Comment


        #4
        Thickest part of the flat.

        Comment


          #5
          Cool, thanks for the answers Jerod.

          Comment


            #6
            No prob.

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