Master of the Pit
- Joined Aug 13, 2015
Sounds like a good plan!Hey everyone. Sorry I disappeared for a while, work has me ridiculously busy and it's been difficult to get back to the forum. I greatly appreciate all the advise.
My next attempt, I will try a few things different. I will try not injecting, I may bump the pit temp up to 300 to speed the cook a little and take the flat to a higher temp to try to get it to probe more tender, and I'll let it rest for at least 30 minutes on the kitchen counter before giving a 2 or more hour rest in the cooler. If that works, great, if not, then the next attempt after that I will try wrapping in pink butcher paper once the bark sets and I get the color I want. Or who knows, I may just wrap this next one, not sure yet. Depends how I'm feeling during the cook I guess.
One way or another I WILL figure this out... no plans on giving up lol
I usually smoke my brisket 275 -280 and wrap with butcher paper 170.
The main thing that helps putting out a good brisket is paying attention to detail.
Good luck with your next brisket! Practice makes prefect.