Recent content by jagfannn

Wow! Very good job.

Yeah I'm thinking maybe some sort of heat spike during the night, the point hitting 209 in 7 hours at 225 seems way off to me. Next time get it wrapped around 160 and it'll be dripping. Looks great though and the taste should be there. Good job

There is an great post on here about cooking and holding brisket that may give you some ideas if you need to hold the brisket longer. Search the word Franklin (as in Franklin's BBQ) and you'll see Costco Brisket or something like that. Well worth a read

Hopefully eat some first lol. Post pics, i'd like to see it.

If its wrapped and in a cooler, you can let it rest for as much as 4 hours and it will still be hot and ready. I let mine go a MINIMUM of an hour and as many a 5 but if I'm starving i'll let it rest for 2 then dig in.

No worries. Your first post said the flat was at 180 and then you said 165 which is more like it, though I get the 209 temp on the point. Either way, wrapping at 165 should make delicious meat pudding out of it. Just don't forget to let it rest. Let me know how it turns out.

cook mine to about 160 then wrap and cook to an internal temp of 200-205 for tenderness. Not sure about your probe but the point (thick) end at 209 while the flat is 180 seems off so its all about tenderness now. I would wrap in foil tight (add moister if it feels hard to you), until you can...

Also if it appears dry adding a little liquid i.e. Beef broth, beef base water or beer to the foil will help as well.

Wrapping towards the end of the cook helps to tenderize as it comes to temp. I would suggest your wrap it tight in foil and lower the temp to 200-225 as the flat comes to temp. Good luck

Hi there, I just tripped across SMF and I'm glad I did. I'm from North Florida but in East Tennessee for work. I bought a Stumps Smoker recently and I'm pretty sure it can render an Egyptian Mummy tender and delicious with the right rub. Now I just have to learn how. I thought I knew a...