Looking for advice on first brisket.
Smoker at ~225 for first 6 hours
At ~140 meat temp turned smoker to 275
Butcher wrapped at ~260 meat temp then put back on at 275
pulled at ~200, rested on counter for almost an hour until temp came down, then another hour wrapped in towel in cooler
In graph:
Green is air probe
Red is flat
Blue is point
Thinking I might’ve gone too fast and undercooked.
by Optimal-Iron-2938
2 Comments
Did you actually check if it was cooked or just pulled off based on temperature?
You need to rest in cooler for more than an hour. Four would be better.
I would not have wrapped at 160. Could have left if longer to allow for deeper bark.
Minimal smoke ring so I would not have turned it up at 140 and would leave it at 225.
Did you leave it covered the whole cook time? There uses no smoke ring.