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Re: Big Brisket Flat -- HELP!
Your plans above sound solid but I would not just blindly cook to 200 degrees after you wrap it. Start probing for tenderness between 185-190. Cook until it probes tender, then give it a good rest. L…1 · -
Re: CFA Sweet and Spicy Sriracha Sauce
Agree, we also really like it.1 · -
Re: Brisket
Excellent misdirection!1 · -
Re: How do you use your Souv Vide?
Vacuum Seal brisket and Sous Vide to warm up. Brisket Tacos for the win5 · -
Re: Abused butts
As cheap as pork butt sells for I would just pitch them and call it a learning experience. Having an idea of internal meat temps during the cooking would also be a big help. But biggest takeaway shou…1 ·
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