Hey guys. Man I've missed this place but I've been busy.
So I'm on vacation and got all the time in the world. I started a brisket on the PBC at 7:30 am. Untrimmed it was 15 lbs prime from Costco. This stall has been ridiculous, it's been 5-6 hours and 165 to 160 to 171 to 165 and now we're finally back up to 167 and I'm hoping this is it. I don't feel like going in and out of the house any more today so over brought it to the oven at 275.
I've always wrapped a brisket but I thought I would change it up and not wrap. When you get probe tender how do you let it rest? Previously I would wrap in foil or butcher paper and then take it right to the cooler with towels on it once it got tender. What do you do when you don't wrap at all and take it straight through? Also should I start checking for tenderness at a lower temp since I won't be wrapping?
So I'm on vacation and got all the time in the world. I started a brisket on the PBC at 7:30 am. Untrimmed it was 15 lbs prime from Costco. This stall has been ridiculous, it's been 5-6 hours and 165 to 160 to 171 to 165 and now we're finally back up to 167 and I'm hoping this is it. I don't feel like going in and out of the house any more today so over brought it to the oven at 275.
I've always wrapped a brisket but I thought I would change it up and not wrap. When you get probe tender how do you let it rest? Previously I would wrap in foil or butcher paper and then take it right to the cooler with towels on it once it got tender. What do you do when you don't wrap at all and take it straight through? Also should I start checking for tenderness at a lower temp since I won't be wrapping?
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