So I smoked it for a total of 12 hours, 250 until 175f, wrapped in butcher paper cranked to 300 until reached 203 internal. Then rested 3 hours in the oven at 150.
But for some reason it turned kind of weird with the meat of the point not holding together. Taste was great, but texture was off.
Any idea what could have happened?
by RakoGumi
7 Comments
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I normally do 200 until 170ish. Maybe 225 if I’m in a time crunch. Then go up to 250 until internal is 203. So far it’s been perfect every time
That will make a nice pair of boots
Don’t drop that on your foot.
You cooked it too long. Pull it before it hits 200 because it’ll continue to cook in the cooler.
Pull at 195+ itll coast to 203-205.
Chop is up add onions and salt and make hash that’s how I normally save my over done briskets
Time for brisket pot pie, brisket quesadillas and brisket breakfast skillets! 🤤😋