A farmer friend gave me a frozen brisket.... actually i think it is two parts: the flat and the point. They are wrapped separately without any weight marked on the packages. So for my first brisket - i am going to be shooting in the dark a little....
ok...questions:
1. do I need to wrap them when they hit 165? is finish temp 195?
2. 225 temp on a foil boat.
3. gonna use Cherry- that ok? 5 ounces?
4. will put the maverick probe in the bigger piece of meat. just check the flat periodically?
I am not gonna do the brisket until Monday or Tuesday so i have plenty of time to research.
Love this forum for help. I have only had one bad cook... a chuck roast, but 1 bad one out of 40+ not bad!!!
thanks guys, and Happy Holidays to you all.
ok...questions:
1. do I need to wrap them when they hit 165? is finish temp 195?
2. 225 temp on a foil boat.
3. gonna use Cherry- that ok? 5 ounces?
4. will put the maverick probe in the bigger piece of meat. just check the flat periodically?
I am not gonna do the brisket until Monday or Tuesday so i have plenty of time to research.
Love this forum for help. I have only had one bad cook... a chuck roast, but 1 bad one out of 40+ not bad!!!
thanks guys, and Happy Holidays to you all.