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Getthepapah
Glad you enjoyed it but it looks as dry as I expected it to be
jjmontiel82
Good job! Only way to learn to by practice. The Mad Scientist BBQ has some tips that have elevated my brisket, check him out. Like you, I prefer the flat because it’s leaner, but I buy the whole brisket since the point provides moisture.
One tip from MSBBQ, rest the meat as long as possible in a cooler or warming oven. It took a long time for the brisket to cook, so it takes a long time for the heat to dissipate and spread the fat. Last brisket took me 15hrs, I let it rest for 12 in an oven at the lowest possible temperature; it was the best one I’ve smoked.
_ParadigmShift
What model smoker? I’m trying to figure out my 575, I did the same thing you did with the scorched bottom last time, thinking 250 might be too high on my rig
4 Comments
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Glad you enjoyed it but it looks as dry as I expected it to be
Good job! Only way to learn to by practice.
The Mad Scientist BBQ has some tips that have elevated my brisket, check him out. Like you, I prefer the flat because it’s leaner, but I buy the whole brisket since the point provides moisture.
One tip from MSBBQ, rest the meat as long as possible in a cooler or warming oven. It took a long time for the brisket to cook, so it takes a long time for the heat to dissipate and spread the fat.
Last brisket took me 15hrs, I let it rest for 12 in an oven at the lowest possible temperature; it was the best one I’ve smoked.
What model smoker? I’m trying to figure out my 575, I did the same thing you did with the scorched bottom last time, thinking 250 might be too high on my rig