Brisket with an issue

[shawnc]

So I decided since it was the first time since the lockdowns had opened up that I would have a brisket for the fmaily and a couple friends. Granted eating on the deck was perfect and the flavor of the rub was much better than before for the brisket, I made a mistake. Should have cooked it fat down to protect the meat more. IT reached 204 and I pulled it but by then the bottom was already crusty while the rest was juicy and flavorful. Let it rest for 2 hrs. Still a win but also a big learning about the smoker. What do you think of the images?

 

[Dangol bojangol]

Looks good.... Do you wrap your brisket ?

 

[sawhorseray]

I think your pictures look great Shawn! That last one shows not only the great bark and smoke penetration, but how nice and juicy your brisket is, Like! RAY

 

[BrianGSDTexoma]

Looks good from here!

 

[thirdeye]

Looks nice and juicy to me. And you are right, depending on the style of pit you use, the fat will act as an insulator.

 

[texomakid]

Good picks, good looking brisket and a beautiful smoke ring. I've done fat down briskets in my pellet cooker for the last 2 years for the same reason you reference in your post.

Very nice looking brisket!

 

[shawnc]

Looks good.... Do you wrap your brisket ?

During the cook, no. but when I pulled it, I wrap it in foil and place it in a cooler for the rest. Since I started to do this, it seems to help with moisture retention and the meat does not become mushy.