Recent content by nvbbq

  1. N

    Brisket cook Freeze Reheat Advice

    Probably too late for the OP but... I recently made brisket for 16 on a river trip. Brisket was cooked, rested (in foil/cooler), and then it went into the fridge. Next day, I pre-sliced it cold (slices easily and consistently, and juices/fat were absorbed or on the meat). I froze it in ziplocs...
  2. N

    Breaking the 200-Barrier?

    Hey, thanks for the replies. The brisket in question was pulled at 200F. It was clearly done and, yes, it was delicious. Some takeaways for me... 1. I will consider 200 done, especially when confirmed on the handheld and if it is soft when poked/probed. 2. I could get past 200 if I pushed...
  3. N

    Breaking the 200-Barrier?

    Great point about "probe and feel" and I have been doing that also. I tend to call it done when my handheld probe slides in easy and if it gives when I poke it. Thanks.
  4. N

    Breaking the 200-Barrier?

    Yep, I mentioned that above. My handheld matches the 340-probes within one degree. Measuring the flat side with handheld, I can round up to 201. I have tried pushing temp in the past but worry about drying things out. Thanks for the reply.
  5. N

    Breaking the 200-Barrier?

    I have owned my 340 for about a year and a half, and I have done A LOT of cooking on it (pork roasts, chicken, brisket, salmon and more). And every time I do a long cook, I end up with the same question: why am I stuck at 200F? Currently waiting to see if a brisket will break the 200-barrier...
Top