Undercooked or overcooked? I smoked this 8lb brisket at 225F until internal temperature read 165. I wrapped and put it back on and cranked the temperature to 250F until internal read 205. I let the brisket rest for 2 hours and sliced it. Flat came out dry and point was somewhat tender.
by GasComfortable5920
2 Comments
YUMMMMY
https://preview.redd.it/6nbca4btzpme1.jpeg?width=1280&format=pjpg&auto=webp&s=275844e46df8a792d2737fcc42f65a1415fc40bd
If you brought it up to 205 and it was dry, probably am going to go with a tad bit overcooked. I’d recommend cooking not to temp with briskets, but to feel. I’d search “probe tender” in this and similar subreddits to get a better explanation of what that all entails. There’s been times I pulled a brisket at 198 because it was ready based off feel. Every cow is different, so rules will apply differently to brisket cooks as well.
With all that being said, not a bad 2nd go. I’d go back for seconds.