In article tbHwj.962$JU3.853@trndny04,
says...
Fatboy wrote:
On Feb 24, 6:26 pm, "Craig Winchell" wrote:
I've been doing brisket lately at 225 degrees F (convection smoker
temp- accurate). I've found lately that with a meat temp of 185
degrees (with an accurate thermometer), the flat is coming out dry.
Even at 175 degrees, it's dry if I foil it to preserve heat,
insulate it in a towel and stick it in an Igloo. Last time I tried
168, and it was a bit underdone when I took it off (by the fork
twist method) but by the time it sat in foil in a towel in an Igloo
for a few hours, the flat was slightly overcooked when we finally
got around to eating it. So my question is, assuming that it;s going
to be foiled and insulated for a few hours prior to eating, at what
temperature should I take it off? I know I'm getting closer, but
somehow, it just seems wrong to take it off below 160 degrees,
because I've never seen such a low temperature documented anywhere.
The problem is that it keeps cooking in the foil, even though no
heat is being applied. Anyone have this problem in the past? Oh, the
point was perfect, by the way. The temp readings, however, were
taken in the flat around the geometric center.


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