- Jun 18, 2016
- 1
- 10
Hello,
I started a 12 lb packer brisket yesterday, didn't get done when I thought it would, took it off the smoker when it was around 170 degrees. Wrapped in foil and put it in a faux cambro when I went to bed, this morning it was down to 120 degrees. Put it back on the smoker an hour ago, it's getting back up to temp but it's looking a little dry. Should I just wrap in foil w/ a bit of broth or mop sauce to keep the moisture in? Really hoping I didn't screw this up, it was a real nice prime brisket.
Any tips or suggestions would be appreciated!
Cheers,
Dirk
I started a 12 lb packer brisket yesterday, didn't get done when I thought it would, took it off the smoker when it was around 170 degrees. Wrapped in foil and put it in a faux cambro when I went to bed, this morning it was down to 120 degrees. Put it back on the smoker an hour ago, it's getting back up to temp but it's looking a little dry. Should I just wrap in foil w/ a bit of broth or mop sauce to keep the moisture in? Really hoping I didn't screw this up, it was a real nice prime brisket.
Any tips or suggestions would be appreciated!
Cheers,
Dirk
