Too hot and fast

[Chasdev]

I switched to hot and fast last year and my briskets have never been better, and I have never had more time to do other things than tend fires..
But this weekend I let one get away and it overcooked the ends somewhat.
I did a 16lb prime 1 from HEB the normal way, three hours at 350 then wrap in foil (with some apple cider and apple cider vinegar in the foil) for three more at 300.
I let it rest for two hours and that's what got me.
Should have pulled it at 5.5 hours as the resting cook pushed it a little over.
Flavor and moisture were great but some of the outside edges got a bit crumbly..
Oh well, live and learn.

 

[gmc2003]

With a 16lb'er I wouldn't complain to much about the edges being crumbly. I'd make a hash out of the crumbles. Next time one gets away from ya - you can always let it cool down a bit before resting to help prevent it from overcooking, or you can trim the thinner edges off before cooking. Making the brisket uniform in size.

Chris.

 

[Chasdev]

I'm just going to have to judge the carry over cook better and pull at 200 instead of 205.
I love crusty bits with lots of bark so it's all good!