Need to do a better job trimming next time! Cooked at 225, wrapped when it stalled at 160ish, then pulled at 203. Rested for 2ish hours and it was the most moist brisket I’ve ever had!
by Spoked_Exploit
3 Comments
awood20
Fat not rendered enough, which, as you say, is down to trimming and timings.
js_cooks
You should try the hot hold method. Cook until 195 and leave in a turkey roaster (I have a cheapo one from Walmart at under $40). Make sure to use ambient probes to see where 150 degrees is and mark it since those dials are very inaccurate. Let rest for 12+ hours and you eat when you want, not when the brisket is done cooking and then waiting for rest. Makes for easier timing. Now I just wake up in the morning the day before, cook it and then leave it in the roaster the next day until we’re ready to eat it. No more overnight cooks for me.
3 Comments
Fat not rendered enough, which, as you say, is down to trimming and timings.
You should try the hot hold method. Cook until 195 and leave in a turkey roaster (I have a cheapo one from Walmart at under $40). Make sure to use ambient probes to see where 150 degrees is and mark it since those dials are very inaccurate. Let rest for 12+ hours and you eat when you want, not when the brisket is done cooking and then waiting for rest. Makes for easier timing. Now I just wake up in the morning the day before, cook it and then leave it in the roaster the next day until we’re ready to eat it. No more overnight cooks for me.
Trimming really is an art.