Best brisket I’ve made yet, 18lbs pre trim took about 11 hours at 250 to probe tender and then held in the oven at 150 for about 10 hours. Might have been the slightest bit overdone in terms of fall apart-ness but that also I think was partially due to my dull knife not giving me the cleanest cuts. Super juicy and wet and I got about 20 texts the day after talking it up. My aunt who doesn’t even eat red meat went up for seconds. Overall super happy with the results and I think I need to start making more than one of these things a year.
by MotorcycleMatt502
1 Comment
Long hot hold has been my go to since finding out about it. I don’t go all the way to probe tender when doing it though. I cook to 195F and then let cool down at room temp until 165F, then throw it in the hot hold. I personally use a turkey roaster that I used a wireless temp probe to keep it at exactly 150F. If I cook until probe tender, it will continue to break down during the long hot hold and become too mushy. Also, if I have to hold for over 24 hours, I even pull at 190F.