Carve the brisket and serve with, for example, roasted or grilled vegetables.Let the brisket rest for at least 1 hour before carving. Remove the brisket from the EGG and place it in the butcher paper in a cooler this creates an insulating effect and keeps the brisket warm.A packer brisket is great especially when you have a large group of people to feed. Set the core temperature to 95☌ and leave the brisket to cook for about 5½ hours until this temperature has been reached. It will be a very large piece of meat that will require slow cooking at a low temperature to ensure that it is cooked tender and moist. Insert the pin of the probe thermometer back into the centre of the meat and close the lid of the EGG.
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