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8 Pound Brisket: 225@ 17.5 hours, 190 not passing the fork test
Thanks guys, turned out okay, a little dry in the end (I pulled at 195, wrapped in a cooler for 3 hour rest), but I think that had more to do with the meat itself. The ends of the flat that had some fat were perfect, it was just a really lean cut I think. Not bad by any stretch, I've got the... -
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8 Pound Brisket: 225@ 17.5 hours, 190 not passing the fork test
Hi all, First off, wonderful forum and community, I've been lurking for years! I'm in the midst of the first real head-scratcher of my smoking career. To this point I've been very fortunate with brisket, I've done about a dozen or so over the years and been happy with how they've all turned...
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