kilikini wrote:
> "alan" > wrote in message
> news
> > Sheldon,
> >
> > Thanks. I ran down and opened the oven a bit and put it down to 275.
> > It's dry roasted but, I put finey chopped garlic, onion soup, lots of
> > ketchup and lots of onions on top, so that should help to keep it
> > moist and I had aluminum foil on from the beginning.
> >
> > The internal temperature was up to 201 a minute ago, now it's 198.
> > It's now three hours of cooking. So I think the patient will survive.
> > Since I posted this thread, I checked out the web and I saw internal
> > cooking temperatures from 140, which will be like a brick to 210. it's
> > down to 197. I am surprised it's going down so fast. I wonder if
> > it's picking up any of the temperature from the oven. The probe is in
> > pretty far, just not all the way. Now it's 196
> >
> > Alan
> >
>
> Allan, we do our brisket on the smoker, but the same idea applies. Sheldon
> is right; keep the temp at about 275 and cook until about 190 internal. Do
> the fork test. When you twist a fork in the meat and it twists easily, it's
> done. As always with meat like that, it's done when it's done. No time
> frame there.

Yeah, well, meat can't get to a higher temperature than 212ºF, not
unless it's in a pressure device or it's incinerated. I don't really
care for the texture of any meat when it's falling apart into strings,
I like it cooked so it's tender but still firm enough that I can slice
it.

Sheldon