Reply to "brisket temperature question"

trucky1008Member

quote:
Originally posted by SmokinOkie:
The other thing is to let it sit on the counter a few minutes to stop cooking. If you wrap it immediately all the trapped heat will make the carry over much more.

This method seems to work well for me. I cook to desired tenderness and will let the brisket (and butts) sit on the counter for at least 10 minutes prior to putting in the cambro.

1/30/1210:58 AM

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