My first brisket attempt on the recteq. 225 the whole time, wrapped in foil when the flat was 163 and the point was 175. Wrapping it brought the flat / point temps to the same very quickly. Took it off at 203-204 and let it rest for an hour. I also injected it with beef broth just for fun and spritzed it occasionally.
Smoke ring was good, flavor was great, the point is juicy but the flat was dry. Any pointers recommended!
by HuntFish3D
3 Comments
*appreciated* didn’t mean to type “recommended”
Pull at 200. Everything else sounds great.
That looks great. I can say it looks absolutely delicious.
I still haven’t used my smoker as much as I wanted as a lot of financial smacks came up interfering with the budget for a while.