I am not so satisfied with the tenderness, especially the flat. So with this look, is it over cooked? I pulled it out around 190, but somewhere is already 200. I didn't rest it yet, but separate into a few cuts then do the resting, the picture is before resting.
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Do I need more temperature or over? How long is best for resting?
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Charter Member
- Dec 2014
- 7378
- Grew up in New Orleans, 20 years in Texas, 22 years in Mandeville, LA. Now Dallas, TX
I am not sure what you cooked, but for brisket and pork butts I bring them to an internal temp of 200, wrap, and put them in a faux cambro for 2-4 hours. I like the way the fat separates when I faux cambro them.
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Club Member
- Jan 2016
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- Louisiana - North West but a coon ass at heart
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Not over cooked! You need to keep it on the smoker until it is probe tender ( goes through like butter ) at the point and flat. Don't get nervous that the point is probe tender and the flat is not. The point has a lot more fat that will continue to render as the flat catches up. Hello great burnt ends. As RonB said my briskets also reach 200+ before they go in the cambro
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