Red Eye Burnt Ends
Brisket is tender and is small so I like to rest it in my insulated casserole.
Was ready at 202F so I wrapped in butcher paper and tented in foil and placed in casserole with temp probe still inserted.
So now I keep in a warm place till the IT drops to 140f
Then I will start producing the Burnt Ends in my Coffee BBQ sauce for an hour uncovered back in the smoker at 250F
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