los
Assistant Cook
Hey guys,
I have a few questions for you Brisket pros!!
1) What temp is the flat when you guys take it off the pit? I've read 165 and 180...which one is best.
2) We aren't going to eat the brisket until tomorrow. What do you guys think the best reheating technique is? And what should the internal temp be when its reheated? I've read 140...is that true?
Thanks guys!!
I have a few questions for you Brisket pros!!
1) What temp is the flat when you guys take it off the pit? I've read 165 and 180...which one is best.
2) We aren't going to eat the brisket until tomorrow. What do you guys think the best reheating technique is? And what should the internal temp be when its reheated? I've read 140...is that true?
Thanks guys!!