cowboy11
Newbie
What do you think about the Stall, did you ever see it?
Didn't look like it got to 203-205 IT (to render all the fat out), even though it was probe tender.
Have you ever tried hot and fast instead of low and slow?
After pulling did you leave it foiled, wrap in a blanket, and put in a cooler for a few hours?
As to loosing temp near the end did you consider increasing the pit temp to help it come up.
Can try finishing in oven to get IT up also.
Briskets can be frustrating but the more you do the better you get.
Don't give up!
Just my 2 cents.
Didn't look like it got to 203-205 IT (to render all the fat out), even though it was probe tender.
Have you ever tried hot and fast instead of low and slow?
After pulling did you leave it foiled, wrap in a blanket, and put in a cooler for a few hours?
As to loosing temp near the end did you consider increasing the pit temp to help it come up.
Can try finishing in oven to get IT up also.
Briskets can be frustrating but the more you do the better you get.
Don't give up!
Just my 2 cents.