- Mar 5, 2017
- 33
- 40
Yoder 640. Did a packer brisket a month ago that came out fine. Wanted to do it again. Got the meat from a high end supplier, properly trimmed with 1/4 fat cap etc. Salt and pepper rub. Put it in at 225 last night. Had some temperature instability (went as high as 280 for an hour). I did not wrap it. Stalled at 165 about 4.5 hours into the cook, and was only at 180 internal 18 hours in and not "like butter" with the probe. I turned it up to 250, and took it our at 20hours and 193 degrees. Wrapped in butcher paper and rested for 2 hours. The point was a little dry, the flat very dry.
Where did I go wrong?
Where did I go wrong?