Hi Everyone!
Glad to be back in the saddle again! :)
I had a really bad knee injury to the knee that already has a total knee replacement in so I have been on a slow road to recovery. Looks like the TKR that was done 8 years ago is fine but I tore the remaining ligaments and due to all the multiple surgeries prior I will need another knee replacement....I am holding off awaiting a new brace and second opinion.
But enough of that!
My wife picked up a massive 22lb beef brisket at the commissary last week and seeing that it was just her and I, the flat was prepped and is on the Yoder as we speak!
I was following BearCarver's recipe from his e-book and I was wondering how long I should keep the brisket at 200 degrees. I wrapped the brisket around 159 deg and it passed through the stall marvelously!
It has been at 200 degrees for about 30 min or so and I was wondering if leaving it on for any length of time would do any damage or would it simply help soften up some of the connective tissue a bit more?
Dinner won't be ready (eating time) for another 2 hours so I have the oven prewarmed at 180 degrees to keep the wrapped brisket in til then.
Thanks a TON!!!
Mike :)
PS....the flat was separated from the large end because I want to try that separately next weekend. The flat has been on the smoker for about 8 hours now.
Glad to be back in the saddle again! :)
I had a really bad knee injury to the knee that already has a total knee replacement in so I have been on a slow road to recovery. Looks like the TKR that was done 8 years ago is fine but I tore the remaining ligaments and due to all the multiple surgeries prior I will need another knee replacement....I am holding off awaiting a new brace and second opinion.
But enough of that!
My wife picked up a massive 22lb beef brisket at the commissary last week and seeing that it was just her and I, the flat was prepped and is on the Yoder as we speak!
I was following BearCarver's recipe from his e-book and I was wondering how long I should keep the brisket at 200 degrees. I wrapped the brisket around 159 deg and it passed through the stall marvelously!
It has been at 200 degrees for about 30 min or so and I was wondering if leaving it on for any length of time would do any damage or would it simply help soften up some of the connective tissue a bit more?
Dinner won't be ready (eating time) for another 2 hours so I have the oven prewarmed at 180 degrees to keep the wrapped brisket in til then.
Thanks a TON!!!
Mike :)
PS....the flat was separated from the large end because I want to try that separately next weekend. The flat has been on the smoker for about 8 hours now.
Comment