TQ - I agree that brisket is an exception and you can't make a hard rule about when it is done, but one thing to consider which has worked well for me is to pull your brisket when it is a little south of tender. Let it cool to slow the cooking (maybe 2o or 30 mins at room temp), then wrap it up tight in foil (add some broth if you don't have any drippings...) and let it sit in a Cambro or an empty cooler and rest for 2 or 3 hours. It will tenderize a bit more and soak up all those good juices.TuscaloosaQ wrote:PressureRanger that is the answer I wanted, thanks I kinda thought it was the exception to the rule, it weighrd 11 pounds and I was cooking most of the time 300 degrees or a little above. that being said the meat was way up on the rack, so was 300 really 300 at the point I was cooking. I like the way a guy said it on another site. It is "done when it is done"( Probe tender) he said all meat is different and I tend to agree with that. Still learning but the briskest was really really good.
OK, it's time this simple bama boy learns another BBQ term. What is a tri-tip? My wife is a professional butcher and she cannot tell me what a tri-tip is. Is this a regional cut or just another name for a cut I already use? Heck I don't even know if it is pork or beef.dcman wrote:I think you do that with tri tip.....