Tony-Chicago
TVWBB Wizard
Cooked a brisket flat Saturday. Brought it close to finish. Not probe tender but the skinny side was 190's, and the thicker "point" end was 180's.
Question: best way to finish?
Oven low and slow. All wrapped up?
Or slice while cold and finish...thanks!
Question: best way to finish?
Oven low and slow. All wrapped up?
Or slice while cold and finish...thanks!