no propaganda please wrote:
How do you keep the temperature where it should be. The difference between 137 and 145 is the difference between good and tender and over cooked, no matter how long it cooks.
In My Electric Oven
I Set It At 170, Crack The Door
Water Stays At 140, Constant
The Sauce-Pan
Try Bringing The Heat Up With The Thermometer
Set The Flame Low (Mine's Propane)
When I Get It Steady, In Goes The Meat
Our Pans Have A Heavy Plate On The Bottom
Over-Cooked Even For My Wife Is 180
Experts On Brisket Want At LEAST 180 to 200
That's Way Past Well Done
It Cooks The Beef Flavor Right Out Of It To Me
As Long As The Brisket Doesn't Go Over 165
It's Good To Me
But I Haven't Tried Brisket This Way Yet
I May Finish It Off To 160
On A Hot Grill From 140 Out Of The Water Pot In The Oven
I Doing Just Chops & Things
What I Like About It When I Have Time
Is The Flavor & Moisture Is Good
Then I Heat A Skillet Screaming Hot To Sear
It's Pretty Good
But It's A Lot Of Time & Trouble
I'm Still Experimenting