EDC XIII Which knife or knives are you carrying today?

colin.p said:
brisket can be a beeeaaatch to get right. Hopefully it turns out great.
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Yeah, this is my first go at it. I mainly stick to chicken, Turkey & fish. I'm kinda on info-overload reading about it.
My plan is 6 hours @ 225 then tent with apple juice and give it another 3.5 hours before letting it rest 1 more.
 
Ditch-Tiger said:
Yeah, this is my first go at it. I mainly stick to chicken, Turkey & fish. I'm kinda on info-overload reading about it.
My plan is 6 hours @ 225 then tent with apple juice and give it another 3.5 hours before letting it rest 1 more.
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remember, it's only done when it's done. Time has very little bearing. It should be very tasty.
 
Keyman said:
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I C sea... Favourite blue sea, somewhere in tropics. Needs no river around, they affect sea color
 
Ditch-Tiger said:
Yeah, this is my first go at it. I mainly stick to chicken, Turkey & fish. I'm kinda on info-overload reading about it.
My plan is 6 hours @ 225 then tent with apple juice and give it another 3.5 hours before letting it rest 1 more.
Click to expand...

Agree with the poster above that it is done when it is done. I pull at about 200-203 degrees, wrap it in foil and place in a cambro (empty ice chest) to rest for 2 hrs before slicing. The rest period is important. Best of luck!
 
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