The result in the pressure cooker on the pork was excellent.
Started things this morning about 4 hours ago. The Pyrex thermometer sez 161....So I guess I have quiet a while to go yet...
Not sure I put the probe in properly, its longer than I thought and I put it in the big end of the brisket and pushed it as far to the middle as I could.
Your recent post about probing, isn't what I wanted to hear, but I'm sure there is no magic formula.
That is probably why I asked about the pressure cooker or some other way of cooking a few minutes longer. If I had brisket that was 95% cooked and I knew what to do with it in the pressure cooker say for 15 mintues, I would be in heaven. However in a pressure cooker you must have liquid...vinager and water worked well(3/4)cup on the pork....cause I like Carolina Q...but don't have a clue on Brisket..
Lets say the probe says 195....I open the door...probe in other areas and find it 190 and/or 200....doesnt the cookshack take about 20 minutes to build up heat again?
I assume the brisket will continue to cook while in foil...
I want tender and moist....should I take it out sooner or later to achieve this state of bliss?
Thanks everyone..
Off to the Chinese restaurant...nice not to have to sit and watch the smoker....not talking about the exwife..
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