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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 ??
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 ??
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
Thank 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!
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
Thank 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!
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:)
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:)
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!