ANY GMG DANIEL BOONE OWNERS???

[bregent]

at about 4pm it was at 203 degrees so i wrapped it in a towel and put it in a cooler for 2.5 hours.

OK, so are you pulling the brisket when it reaches a specific internal temperature, and not going by feel?

 

[oonighttrain]

well.. i pulled it at 203 assuming it could gain a few more degrees while wrapped in a cooler before it would cool down..

 

[bregent]

well.. i pulled it at 203 assuming it could gain a few more degrees while wrapped in a cooler before it would cool down..

You need to pull a brisket when it is probe tender, not when it reaches a certain internal temp. Briskets are done as soon as they are tender, and IT does not determine when that occurs. This has nothing to do with temperature fluctuations, you are most likely just over cooking these. You can use IT as a rough indication of when it's getting close. I start to check around 190, and usually in my pellet grill they are done between 193 and 198.