Good evening,
I was just curious- if you had a packer and I was asked to make chip brisket sandwhiches. Would you need to worry about texture and pull it like you would a normal brisket you’re going to slice, or can you cook any temp past 165.
im asking because I won’t have a lot of time and I cant cook the day or 2 before. I planed on separating the flat and point and cooking hot and fast.
thanks for the help
I was just curious- if you had a packer and I was asked to make chip brisket sandwhiches. Would you need to worry about texture and pull it like you would a normal brisket you’re going to slice, or can you cook any temp past 165.
im asking because I won’t have a lot of time and I cant cook the day or 2 before. I planed on separating the flat and point and cooking hot and fast.
thanks for the help
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