Adamlang87
New member
- Messages
- 2
- Grill(s) owned
- RT-680
Cooked a 13lb full packer brisket at 225 with tallow injected into the flat.
225 fat side down for 7 hours
wrapped in butcher paper and put in oven at 225
hit 190 around 12-13 hours and sat there for a while
I started to worry that it was basically finished and just rendering out all of the fat since the cook temp was so low
turns out I was right as the flat was a little dry
Any thoughts on finish temps vs cook temps? I feel like for a 225 cook, the finish temp is going to be 190 in the thickest part of the flat.
225 fat side down for 7 hours
wrapped in butcher paper and put in oven at 225
hit 190 around 12-13 hours and sat there for a while
I started to worry that it was basically finished and just rendering out all of the fat since the cook temp was so low
turns out I was right as the flat was a little dry
Any thoughts on finish temps vs cook temps? I feel like for a 225 cook, the finish temp is going to be 190 in the thickest part of the flat.