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  1. D

    Brisket Cook

    It was overdone. I expected something to be wrong with it though. The point was still super juicy and delicious. The flat tasted very good, but fell apart while I was trying to cut it across the grain. I had to cut it with the grain. It wasn’t dry like pork gets, but it was drier, enough to eat...
  2. D

    Brisket Cook

    After an hour in the cooler, it came down to 170f. I unwrapped my baby and I’m letting it rest another hour before slicing and eating. Here’s the finished product!
  3. D

    Brisket Cook

    Just took the brisket off again. Total time was 12.5hrs unwrapped, foiled and rested for 4.5hrs, then put back on the grill with beef broth with wooster for 5 more hours. Internal temp still 203. I think I found my problem. This is a screenshot of the GMG app with my temps. The meat probe is...
  4. D

    Brisket Cook

    Could size of the brisket be a factor? mom on a Davy Crockett and the brisket barely fit in width wise. About 1” on each side for room.
  5. D

    50% Coupon for Inkbird Waterproof Instant Read Thermometer-$10.99

    I’ll take the 4 probe discount code please.
  6. D

    Brisket Cook

    Thanks for the tip. I really need to get the upper rack for my grill. I noticed on ribs the bottom get charred from the heat out of the heat box and grease trays. I appreciate all the help guys
  7. D

    Brisket Cook

    For sure. It’s impossible without chemical reactions! I ended up putting it back on. I hate tough meat. Since it was wrapped, I put a little bit of beef broth mixed with a bit of wooster in the foil. I’ll leave it until it gets to temp, let it rest for 2 hours before slicing.
  8. D

    Brisket Cook

    I used another meat thermometer to verify the GMG meat probe, and both showed the same temp. I’m thinking the GMG was hotter than it said it was, I didn’t have the oven thermometer in to verify because the last time I used it, it was bang on.
  9. D

    Brisket Cook

    It was on the grill grates. I can put it back in, but not sure if that will wreck it
  10. D

    Brisket Cook

    One thing I noticed rewatching the meat church video, is his brisket was at 161f at noon the next day after wrapping at 7am. Mine was 160f when I went to bed last night at 10pm. Mine has no jiggle to it like his does either. Makes me think it’s cooked to a safe temp, but not broke down enough...
  11. D

    Brisket Cook

    I had it in the thickest part, between the flat and point. I also took another probe and poked all around it and had the same temp throughout.
  12. D

    Brisket Cook

    Should I put it back on with some beef stock in the foil? I’m thinking no, since it’s already rested and come down in temp
  13. D

    Brisket Cook

    I used the smoker thermometer, but I use an oven thermometer as backup. They are usually very close (within 10f)
  14. D

    Brisket Cook

    it was quite a bit harder to probe than the point, but maybe that’s just the muscle structure. The ends were dry feeling too when I pushed a bit on them.
  15. D

    Brisket Cook

    It smells soooo goood. I have never smoked anything that long on my GMG before. Total time was 12.5hrs. I used a simple rub. 1/4 cup fresh cracked black pepper 1/4 cup kosher salt 2 tbls garlic powder 1 tbls smoked paprika 1 tsp cumin 1 tsp chilli powder 1 tsp cayenne pepper
  16. D

    Brisket Cook

    I pulled it. I think the flat is dry, point is still easy to probe. I guess I’ll find out later.
  17. D

    Brisket Cook

    Hey guys, new here. Wanted to try out my first brisket. I followed meat churches weekday brisket cook times and temps. I set my GMG to 185f and let it stabilize for 3 hours before putting a 12lb brisket on. I put it on at 7pm. When I woke up this morning I see my meat probe is telling me the...
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