9/9/2023 0 Comments Brisket rest time in cooler![]() ![]() But remember! There are two overlapping muscles and two different grain directions. You want to slice your smoked brisket against the grain for maximum tenderness. I have a full post about slicing your brisket HERE. It also brings your brisket down to perfect slicing and serving temperature. Resting your brisket allows so many of those hot and bubbly juices to settle down a little and redistribute to the meat. Return the brisket to your smoker with the folded edges down and continue smoking at 225 degrees F until the internal temperature of your brisket reaches 202 degrees F at the thickest part (make sure your thermometer is in the meat, not fat). The brisket gets wrapped up like a present, folding edge over edge until it is fully sealed. My briskets have never had a better smoke flavor and a more delicious bark. Opinions differ between using foil and peach butcher paper, but for this recipe I am fully converted to the butcher paper after years of using foil. This is one of the most crucial steps, in my opinion, to achieving that super juicy tender brisket with that killer dark caramelized bark. The goal here, whatever type of smoker you are using, is consistent heat and a steady flow of thin blue smoke. ![]() I used oak as the base wood with a little bit of cherry mixed in.
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