July 4th Food

[mstng86]

I think thats where i got mixed up. Since i feel so new to all this, i'll use a chart with meat temperatures and when to pull it.

Don't get it mixed up with your steaks. 120-130 is good for steak.

[Trick Pony]

I inject my brisket along the grain of the meat with a mix of beef broth and rub and that seems to help keep it juicier. Like others said I wrap mine at 165 and don't pull it off until at least 200. I let it rest at least an hour in the cooler but have let it stay there as long as 5 or 6 hours wrapped in towels depending on when it gets done and when company is coming to eat and it always stays hot and juicy.

[fordracing19]

Got some strip primal from Hines the other day. Sliced and cooked to well done then smothered with ketchup. Awesome!

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[Baron Von Crowder]

I ended up at my buddy's cooking on a kamodo, did some stuffed burgers, lollipop chicken legs and some corn.

[Hines57]

anyone know of a good price on brisket?

Does a bear shit in the woods

[goofygrin]

Dude a trimmed 2 pound flat is always going to be tough. You need to cook a whole brisket. Then you can make burnt ends...

[goofygrin]

Also Tom thumb had brisket for 1.49/lb yesterday when I was there but their special might have changed.