RacrX
Full Fledged Farker
I put a brisket on yesterday, at 203 it was probe tender so I pulled it off, let it rest for 40 minutes and wrapped it. The flavor is great, but when you get a little ways in the slices aren't pulling apart easily. I should have probably left it on for a little while longer, but still getting the hang of things.
It's cooled now, what is the best move from here? Wrap it and put it in the oven at 250 until the internal temp gets up to 205, or will that dry it out?
It's cooled now, what is the best move from here? Wrap it and put it in the oven at 250 until the internal temp gets up to 205, or will that dry it out?
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