Henry Joe Peterson
TVWBB Super Fan
Usually when I cook briskets, one of two things happen.
1) Cook to about 180, in which case the flat section turns out perfect and the point remains a little tough -- some of the fat and callogen in the point has not quite melted yet.
2) Cook to about 195, in which case the point section turns out perfect ? tender and juicy. But the flat section is a little dry.
How do I solve this?
I?m working with 10-12 pound Cryo-vac briskets I pick up at Smart and Final
In both cases, I cook until I hit temperature, then wrap in foil and towels and leave in a cooler for a couple of hours before slicing.
Questions:
1) Where do I put the thermometer, in the flat or the point?
2) What?s the optimal temperature?
3) Do I ignore the numbers and just cook until it?s tender with no resistance? When we say no resistance, does that mean in the flat, the point, or both?
Thanks,
Henry Joe
/infopop/emoticons/icon_razz.gif
1) Cook to about 180, in which case the flat section turns out perfect and the point remains a little tough -- some of the fat and callogen in the point has not quite melted yet.
2) Cook to about 195, in which case the point section turns out perfect ? tender and juicy. But the flat section is a little dry.
How do I solve this?
I?m working with 10-12 pound Cryo-vac briskets I pick up at Smart and Final
In both cases, I cook until I hit temperature, then wrap in foil and towels and leave in a cooler for a couple of hours before slicing.
Questions:
1) Where do I put the thermometer, in the flat or the point?
2) What?s the optimal temperature?
3) Do I ignore the numbers and just cook until it?s tender with no resistance? When we say no resistance, does that mean in the flat, the point, or both?
Thanks,
Henry Joe
/infopop/emoticons/icon_razz.gif