- Jul 24, 2009
- Reaction score
Briskets pulled after 7.5 hours and moved to oven at 170. I put some of pio's finishing sauce and covered pans wit foil. Cooked really fast. I usually cook at 225 and trim lightly. This time I cooked at 250 and removed almost the entire fat seperating the point and flat, as well as trimmed fat cap much more aggressively. We shall see the results in a few hours. I will leave in oven at 170 for at least 2 hours before cutting or eating. Here is the one bitch in the house demanding brisket now damnit.