Qbert60
Take a breath!
- Joined
- Jun 29, 2012
- Location
- Detroit, MI
SO, I am always looking for ways to better my BBQ knowledge. I came across a youtube video with Harry Soo. He states that he allows his brisket to rest, with foil vented until the internal temp of the brisket is 170*. Then he holds in for at least 4 hours prior to turn ins. In the video, the IT of the brisket was 210*. I am thinking that it's probably gonna rest for at least 90 minutes, then cambro'd for 4 hours. that would mean his brisket is done between 7 & 7:30am.
2 questions:
1. Anyone do this or do similar? Willing to share?
2. Can this be modified to cooking at 275*-300*?
2 questions:
1. Anyone do this or do similar? Willing to share?
2. Can this be modified to cooking at 275*-300*?