I was honestly a little worried it got under cooked. My probe read 205, but it had only been in for 12 hours (18 pound brisket). It passed the “probe test,” so I just crossed my fingers.
Pulled it and let it rest for about 3 hours in the over before cutting into it.
Honestly, super proud of this. It’s smokey, tender, salty, juicy, and flavorful. Great bark. I did forget to put in the heat deflectors, so the bottom is a little extra bark-y/crispy. But otherwise, great success…or beginners luck.
by Woomiester
3 Comments
“If you’re lookin, you ain’t cooking” is what my dad always told me when he started teaching me how to grill when I was a kid.
Your brisket looks good!
Looks good to me. Trimming may be the next step to improve but I’m less picky than other people on here
Stop squeezing it lol