I've got my 5 lb. brisket dry brining away in the fridge and had one final question. After smoking it to 165 internal I'm guessing I'll about 4ish lbs. of meat after shrinkage. Can anyone give me a ballpark time as to how long it would take to steam it to finish which I'm guessing will be around 195 internal?
I'm going to smoke/steam as early as possible just in case things are done before we eat at 4:30pm. If that's the case I'm going to double wrap the meat in foil and place it in a towel lined cooler to hold/transport. But havnig a ballpark timeframe would definitely help!
Thanks as always.
I'm going to smoke/steam as early as possible just in case things are done before we eat at 4:30pm. If that's the case I'm going to double wrap the meat in foil and place it in a towel lined cooler to hold/transport. But havnig a ballpark timeframe would definitely help!
Thanks as always.