Re: Fat Removed Brisket

  • Thread starter Thread starter Guest
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G

Guest

Guest
Thanks everyone! This has been very helpful! Great forum!

I managed to find a butcher that sells 5 and 6 pound "center cut" briskets with the cap on. I trimmed to 1/4 inch, covered and rub and refrigerated overnight. I put it on this morning at 6:30. Went to 160 pretty quicky (WSM at 250-255). I have been bringing the temp down on the WSM slowly and the meat has been holding at 164. I flipped it after 5 hrs.

Not sure if I should foil yet or not. Would it be OK to let it go all the way to 190 w/o foil as long as I keep the temp close to 230?

Thanks again!
Brook
 
Brook,
Yes, you can do that. You can go higher than 230 too. Foiling isn't a requirement. It's just that some people find foiling provides a less dry product and hastens the cooking time. Test for tender rather than using 190 as a strict pulling temp. Tender may be more or less, one never knows

Dave
 
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