<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Furdyn:
Bryan
If you cook till tender, sticking a probe in the side of the brisket with virtually no resistance.
Then foil and put in a cooler will you still be able to slice the brisket with out it "falling" apart. Especially cooking High Heat, I'm wundering if the carryover cooking would possible make it too tender to slice ?
I would like to cook a brisket so I could slice it and have it be tender.
I'd appreciate you thoughts.
Thanks </div></BLOCKQUOTE>
Good question John, depends on what I'm cooking the brisket for. If cooking to be eaten imediately, I cook to tender and open foil and lest it rest till ready to serve, 20-30 min usually. If cooking for another day, i.e. vac sealing and freezing, I'll cook it just shy of tender (slight resistance) for the carry over heat cooking, and the re-heating in the hot water bath. HTH
