Dave Cluck
TVWBB Fan
I started another brisket last night and just before putting it on I thought I'd go ahead and insert the ET-73 meat probe. As it turns out the probe wasn't placed properly, whether due to jostling around as I transfered the meat onto the grate or my ineptitude. The alarm went off at 189 and I set up the cooler and foil, went out to grab the brisket, brought it in, flipped it over onto the foil and noticed that the probe partially exposed about an inch up from the sensor tip. I pulled it out (normally I leave it in) and re-inserted it into the center of the flat again. The temperature immediately shot up to 198!
I finished double wrapping it foil, wrapped it in towels and stowed it in the prewarmed cooler. My question is, given that I need to keep this beast warm for another 2 hours (trim and serve time) should I try to prevent some of the carryover cooking by opening the lid of the coooler or take some of the towels out? I'm still monitoring the temperature and in the past 15 minutes or so it's down to 196.. Is this brisket going to end up being mush?
~Dave
I finished double wrapping it foil, wrapped it in towels and stowed it in the prewarmed cooler. My question is, given that I need to keep this beast warm for another 2 hours (trim and serve time) should I try to prevent some of the carryover cooking by opening the lid of the coooler or take some of the towels out? I'm still monitoring the temperature and in the past 15 minutes or so it's down to 196.. Is this brisket going to end up being mush?
~Dave