Have the brisket dry brining right now, but was curious: should I cut the string or keep it tied? Natural instant is to cut as I have never cooked a brisket with it on. That said, I have seen some folks keep it on if cooking is low like we should.
Will cook at 225 until around 165-170, then wrap until 202, then wrap in a towel and store in a cooler for 1-4 hours.
Thanks in advance!
Will cook at 225 until around 165-170, then wrap until 202, then wrap in a towel and store in a cooler for 1-4 hours.
Thanks in advance!
