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SVTPerformance's Chain of Restaurants
Pics and Videos Buffet
Grilling Season Thread
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<blockquote data-quote="rotor_powerd" data-source="post: 16949021" data-attributes="member: 76391"><p>Don't be scared of brisket.... people make it out to be hard but I think that's just because everyone wants to over complicate it.</p><p></p><p>- S&P</p><p>- 225-250*</p><p>- Wrap in butcher paper at 160* IT</p><p>- Start probing once IT hits 195*, pull when probes like butter throughout</p><p>- Wrap in foil, towels, and rest in cooler or oven for as long as you can</p><p>- Slice and enjoy</p><p></p><p>I've never had a brisket turn out anything but amazing using the above steps, even "cheap" choice ones</p></blockquote><p></p>
[QUOTE="rotor_powerd, post: 16949021, member: 76391"] Don't be scared of brisket.... people make it out to be hard but I think that's just because everyone wants to over complicate it. - S&P - 225-250* - Wrap in butcher paper at 160* IT - Start probing once IT hits 195*, pull when probes like butter throughout - Wrap in foil, towels, and rest in cooler or oven for as long as you can - Slice and enjoy I've never had a brisket turn out anything but amazing using the above steps, even "cheap" choice ones [/QUOTE]
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