Looks delicious, I’m going to have to try it! One question, what slicing knife are you using? I looked on your guru list of Really Right Stuff and didn’t see one listed.
Curious what the final IT was when you pulled it off? I’ve been finding that when I cook super low like this the finishing IT when probe tender tends to be fairly low. I’ve learned to start probing earlier than expected.
Looking good
Delicious!
I put Old Sherp on just about everything beef these days! It’s wonderful! Awesome video!!!
Looks delicious, I’m going to have to try it! One question, what slicing knife are you using? I looked on your guru list of Really Right Stuff and didn’t see one listed.
It's the Shun... it's an amazing knife... - atlantagrillcompany.com/products/classic-12-in-hollow-ground-brisket-knife-with-saya
Curious what the final IT was when you pulled it off? I’ve been finding that when I cook super low like this the finishing IT when probe tender tends to be fairly low. I’ve learned to start probing earlier than expected.
You are correct... the finishing temp on this brisket was somewhere between 190 and 195.