First time doing a smoke and a brisket. Flavour was amazing, I was pretty happy with the bark. The meat still had juice but I think I there’s a lot of room for improvement. I will have the wireless thermometer next time! It arrived at the end of the cook and showed I just went a little bit over on the temp when I stuck it in. I didn’t trim the brisket as well as I could have, however the fat rendered down enough to be tasty.
by Civil-BBQ-Smu
2 Comments
Good smoke ring. Good looking bark. Nicely done.
Looks great, particularly that bark!
Try not cooking brisket to temp, rather cook to texture. Start paying attention around 190F. Put an instant-read probe in; it should pull out with no resistance.