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Guest
Guest
Just to clarify: I've got a brisket flat that's a smiggin over 5 pounds cooking with a top grate temp of 240 degrees. That beautiful thing should be done after anywhere from 6 to 8 hours, right? I want to slice rather than chop, so I should go for 190 degrees internal? I'm also checking for resistance from the temp probe, right?
How long would you folks let it sit in foil after it's done? I've heard everything from 15 minutes to 2 hours.
This is exciting stuff! /infopop/emoticons/icon_biggrin.gif
How long would you folks let it sit in foil after it's done? I've heard everything from 15 minutes to 2 hours.
This is exciting stuff! /infopop/emoticons/icon_biggrin.gif