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Brisket Reheat....Plateau?

HasenphefferHasenpheffer Posts: 156
edited 8:08AM in EggHead Forum
I cooked my first brisket (flat) yesterday but unfortunatley ran out of time. I cooked it 225-250 dome (3.76 lbs) just under 8 hours and it only reached 165 degrees. I was wondering if I put the remainder back on (wrapped in foil) would it re-enter the plateau stage. The meat had great flavor and did not dry out but it was a little on the tough side.[p]


  • Hasenfeffer,[p]Your best bet is to chop, sauce, and reheat...[p]Regards--Jeff

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