Experiences Finishing a Brisket

Discussion in 'Beef' started by mauser, Apr 7, 2016.

  1. a-f-o
    Last edited: Apr 12, 2016
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Never have done that. Interesting to see if others have.

  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    This technique is not unlike smoking a Roast Beef and then reheating left overs. While this is fine for intact meat, with Injected Meat a minimum IT of 160°F will limit the risk of live internal bacteria being able to multiply from going thru the Danger Zone multiple times...JJ
  4. jc1947

    jc1947 Smoking Fanatic

    Sounds interesting! Waiting on Q-view.

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