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flechero wrote:carlson1 wrote: I think they are best about 200-220 internal temp.
True, but that's a big range.
My brother (is a chef and a comp bbq cook) taught me to cook brisket to tender not to temp... when the thermapen probe just sides in like butter, it's done. Too much variation in individual briskets to call a specific temp right. Some are done at 200 and others at 210 or more... but the one that would be perfect at 200 is dry at 210.
Carlson, you must be feeling a little better if your posting about BBQ!! Still praying for you, Brother!
Thank you for your prayers. I have been NPO since last night and I am drying up. - in another 410lbs.
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