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.

    Al
     
  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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