Brisket notes
-Cook time was 15 hours at 235. Maybe too low of temp. Try 250 next time to speed it up? Maybe overnight it.
– Fell asleep towards end of cook so maybe it overcooked? But I ran out of pellets so I don't think this was a noticeable variable.
– It was juicy around the fat but dry and fell apart towards the flat.
– Smoke ring thin
– Good Pepper bark. Needs more consistency with salt.
by detergentdata
2 Comments
Looks good!
A water tray underneath of the brisket might be able to help with the flat since it should absorb a lot of the radiant heat that comes from the baffle
The dry stuff is EXCELLENT for chili!