Started at 1am on a Treager at 225. Wrapped at 160 with butcher paper. Pulled at 200. Tried a new resting process. 198 degree water in the bottom of my Yeti cooler. Kept the brisket in the paper and wrapped the packed in tin foil. Then placed on an elevated rack above the water in the cooler for 3+ hours. I've been having good luck with my bark. But have had issues with the brisket drying out. I think I finally got it figured out with this one! It was by far my best brisket ever
by Here2_Party
Dining and Cooking