When you intentionally rest a brisket in a dry cooler for an extended period, say 6-8 hours, at what internal temp do you pull it? Still 203/204 or sooner? I’m unsure how the carryover’s impacted. Thanks in advance.
by TWags1515
2 Comments
REEL04D
I still pull when I normally would
the_bbq_whisperer
Pull it when you can slide a probe in and out like a knife through butter. Temp can be anywhere from 190F to 210F. Then when you rest it try to slice around 150F. Anything below 140F and you’re in the danger zone.
2 Comments
I still pull when I normally would
Pull it when you can slide a probe in and out like a knife through butter. Temp can be anywhere from 190F to 210F. Then when you rest it try to slice around 150F. Anything below 140F and you’re in the danger zone.