Hi I'm just trying to figure out why my brisket bark was so hard to slice thru. I started out with an 11 lb brisket broke it down into point flat I think.
In my WSM 22 with Weber brigs at 5pm temp was 225-250. Flat/small piece was done at 1:30am the bigger was done at 8:30.Looks like it cooked for almost 15 hrs. Small piece was better slicing.
I'm thinking over done some?
Hope the pics help.
Thanks Dan
In my WSM 22 with Weber brigs at 5pm temp was 225-250. Flat/small piece was done at 1:30am the bigger was done at 8:30.Looks like it cooked for almost 15 hrs. Small piece was better slicing.
I'm thinking over done some?
Hope the pics help.
Thanks Dan