Quote:
Originally Posted by Marcellus
Key that I have found is run it to 203F internal, pull it, wrap it in foil, then towels and place in a cooler for a couple hours and it just melts.
No idea why but without the sit I find it gets dry.
You might even wrap it in foil at 165F and put back on smoker until it gets to 203 then do the wrap/cooler step.
Edit: I just remembered I started wrapping mine in parchment paper at 165 and that made a huge difference. Butchers paper is better I guess but I have parchment and it works.
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Interesting.... I wrapped it at 160 and put it back on until 205... And I added an additional layer of butcher paper, put it in a smallish cooler to let it rest, and it must have been in there at least an hour before the wife finished the other platter and we drove to the party.
I'm still just stumped.
I don't want to blame the cow, but I've never had this problem with poor man's brisket...