OG Grilla knocked another one out of the park!

[megabrisket]

13lb Prime brisket. Wrapped at 158 cause I needed it to move along and the bark had set really nicely. Wanted to take more pics but the fam wanted to eat lol. The pic of the slices looks a bit dry but rest assured, it was really moist and melt in your mouth! Probably the best brisket I've made yet. Had the perfect hang and pull. It finished at 204 and rested for about an hour in a cooler.

 

[6GRILLZNTN]

Nice looking bark, and nice slices. Point!

 

[chilerelleno]

Good job, nice cook!
Bark and smoke ring look marvelous.

 

[retfr8flyr]

Congrats, great looking cook. It's been my experience that still pics just don't show the juiciness on most shots, without special setups. I have taken pics of extra juicy meats and they just look dry also.

 

[motocrash]

Beautiful Brisket Bro!
Why did you rest in cooler when the vultures were waiting?

 

[Hawging It]

Lookin tasty!

 

[theoldmonkey]

mega, about how long and what cooking temp?? thx, randy.

 

[theoldmonkey]

don't be afraid to crank up the heat... cooked a chicken @350 til the temp was at 170 on the probe. it took almost 2 hrs. skin looked a little rubbery...had to finish off at 500 deg. had it on a stand, but took it off when crankin up the heat...

 

[megabrisket]

Beautiful Brisket Bro!
Why did you rest in cooler when the vultures were waiting?

Lol it was resting till they got there. Then when it came time to serve (when I could get the slicing pics) the hurried me along :P

 

[megabrisket]

mega, about how long and what cooking temp?? thx, randy.

Hi Monkey. This was all at 250. Went on at 7, wrapped when it hit 158, and pulled at 204 which it hit at 4:30, so 9 1/2 hours roughly.

 

[megabrisket]

don't be afraid to crank up the heat... cooked a chicken @350 til the temp was at 170 on the probe. it took almost 2 hrs. skin looked a little rubbery...had to finish off at 500 deg. had it on a stand, but took it off when crankin up the heat...

Looks darn good! I grilled some chicken a week ago at 375 and it worked really well. They were just tenders though for chicken salads.

 

[theoldmonkey]

thx mega...the brisket I done came out good but a lil tough...maybe it was the cut I donno. I cooked just like you did... I will have to give it another go. peace, randy.

 

[megabrisket]

thx mega...the brisket I done came out good but a lil tough...maybe it was the cut I donno. I cooked just like you did... I will have to give it another go. peace, randy.

I never pull at temp. I've had briskets finish around 200 and others go way higher like 208. I just start probing around 200. Once it's probe tender I pull and rest. Chances are if it was a little tough (I've had those before) it needed to go higher. Don't worry about drying it out. If it's a good piece of meat with good marbling, it will be fine. If it's not, it'll probably be dry either way. In that case just slice it and put it back in a pan with the juice from the wrap (if you wrapped) and let it re-hydrate. Brisket is one of those that takes some practice. I think I've finally got a pretty good handle on them but it took a bunch of cooks and failed briskets. Keep and it!