British BBQ Society Forums

essexsmoker wrote:At least it gives you an excuse to try it again! Lol. Maybe 3 rest hrs was too long for a small bit of meat and it went too far? Did you measure temp after half hour reast maybe it went way past 203.

Good luck with the PP. Let us know how it goes.

Oh yes, some better quality brisket next time I think! I probably should of pulled it at 185 and wrapped, I had a friend coming over and he got stuck in traffic, so it ended up resting for too long. It was still nice, even if it was a bit stringy!

As long as you're low and slow cooking I don't think you need to worry about over cooking meats due to carry over cooking. Only when cooking at high temps this can become an issue.


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It's a bummer when you want to slice it. Lol.