That's some beautiful brisket SF. Reading through, did I see that you did NOT foil it during the actual cook ? Rather, just foiled it to rest in the cooler ??
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Its a Beautiful Day for a Brisket Smoke!! Heavy Q/View
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Hey Demo, yeah I foiled it....was at the bottom of the very first post. I took it to 170 IT, foiled it after putting some liquid (not much) in with it. Once the IT got to 190, I pulled it and threw it in a cooler and covered it with a sweatshirt
Yep, there it is, I completely skipped right over it. It's taking me longer to get dialed in as you're brisket looks a heck of a lot better than any of the 10+ that I have done:)Hey Demo, yeah I foiled it....was at the bottom of the very first post. I took it to 170 IT, foiled it after putting some liquid (not much) in with it. Once the IT got to 190, I pulled it and threw it in a cooler and covered it with a sweatshirtThank you for the compliment, it was by far the best brisket I ever made (this one made my total 3). I'll definitely be doing alot more of them in the future!
Just gotta be patient with it bud. It will work out for you. What temps are you running, and are you using probes for IT, Cooker temp? You should start a thread with the results from your previous brisket cooks detailing the steps you took and what you think went wrong. I bet there will be TONS of members to chime in and help you figure it out, including me!
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