2 day brisket question

Discussion in 'Beef' started by dirk o vandiver, Jun 18, 2016.

  1. 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!



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