That's a good looking brisket flat you have with nice bark. What temp did you pull the brisket at?
I did my first brisket point and flat on my WSM last weekend. I took mine to 190 but in talking with others I have heard of people taking them as far as 205... Clearly with foil.
jammin said:Dang - I always thought 150 was the break down zone. I did hear that in reference to pork though. Is there a difference?
SmoothSmoke said:Probe tender is when it's done not a specific temperature. Not all briskets are created equal, some take longer to get tender. It is best to probe it IMO.
Everytime you stick in a new hole you are letting juice out. Cook.it to temp low and slow and cut against the grain and it WILL be tender
13 hours on the egg @ 225. Came out a hair dry, but that's me being critical. Guests loved it. I am thinking about foiling it next time to help with moisture but could use any tips!
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