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Off Topic TN Forums
Cooking Forum
Sunday Brisket
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<blockquote data-quote="Mud Creek" data-source="post: 5499201" data-attributes="member: 13378"><p>When I wrapped this one(180 internal) I figured it would turn out tough as boot leather. It sure felt that way. I pulled it at 203 internal. It was wrapped in butcher paper, placed in a foil pan, wrapped in a towel, then stuffed into a hot/cold bag for little over an hour to rest. When I sliced it, it was still plenty juicy and very tender. Brisket breakfast burritos were a hit this morning as well!</p></blockquote><p></p>
[QUOTE="Mud Creek, post: 5499201, member: 13378"] When I wrapped this one(180 internal) I figured it would turn out tough as boot leather. It sure felt that way. I pulled it at 203 internal. It was wrapped in butcher paper, placed in a foil pan, wrapped in a towel, then stuffed into a hot/cold bag for little over an hour to rest. When I sliced it, it was still plenty juicy and very tender. Brisket breakfast burritos were a hit this morning as well! [/QUOTE]
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