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- Users: Panaceafrog
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What went wrong-brisket?
The entire flat was dried through... IT Temp said 219 degrees. I don't know if it's worth simmering in BBQ sauce to revive it, and have something to eat out of it. The point, wasnt a total loss... Made a few decent sliders with sour apple slaw and a little smokey bbq sauce.- Panaceafrog
- Post #8
- Forum: General Discussion
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What went wrong-brisket?
Yeah, even if the accuracy was off.... It was steady as a rock. That's rare for me and my WSM.- Panaceafrog
- Post #7
- Forum: General Discussion
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What went wrong-brisket?
Thinking about it more, I might have trimmed more fat than I should have in separating the flat and point. Insulation?- Panaceafrog
- Post #2
- Forum: General Discussion
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What went wrong-brisket?
22" Weber Smokey Mountain. I have been smoking briskets for the past 5 or 6 years on the three major summer holidays, and pork butts scattered throughout the year. I'm always changing a few things and tweaking, trying to get better bark or get through the stall easier, seasonings, etc. -This...- Panaceafrog
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- Replies: 15
- Forum: General Discussion
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