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747

Well, it stalled at 165, for like three hours. So I wrapped it in foil and put it back in until 195. Pulled it, and now it’s resting while wrapped. I’m gonna let it sit overnight. I’ll get into it in the morning and provide a pictorial update. Total time was 13 hours for 8 1/2 pounds.

Well, it stalled at 165, for like three hours. So I wrapped it in foil and put it back in until 195. Pulled it, and now it’s resting while wrapped. I’m gonna let it sit overnight. I’ll get into it in the morning and provide a pictorial update. Total time was 13 hours for 8 1/2 pounds.

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[–] • 1 pt

Target internal is 205° for brisket in Texas

[–] • 0 pt

I’m gonna do that next time. This turned out killer though. Better than Dickies.

Oh, and I fucked up and didn’t get picks. We all know what it looks like.

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Get some of those dry age bags(spendy) then set a good Prime brisket for 30 days. Then roll some smoke on it. Dry aged needs 195 internal max.Wrapped and well-rested.

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Does this method of drying make for the outside edges to be cut off and discarded? Also, those are the one-way-bags, right?

[–] [deleted] • 0 pt

Man brisket is the best if done right its up there with ribeye. Fuckin Tx rules.

[–] • 1 pt

I can smell this motherfucker from twenty feet away. I have to let it cool before I even get a bit of it. I’m gonna take a nap, and then stick it in the Frigidaire in a few.

[–] [deleted] • 1 pt

Your a better man than I.

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Only way out is that momma brought home taco truck burritos so I wouldidnt dig in. She knows.

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Sounds awesome.

Is there a reason to let it rest so long?

[–] • 1 pt

It’s just what they say to do. Idk really, it’s muh first time.