Brisket turned out pretty good, but slightly dry. Thinking I need to wrap it sooner next time. Put on last night at 8PM at 180°, turned up to 225° at 12:30AM, and wrapped around 7AM. Are at 2:30PM today. Pleased with results though!
by cjgoodell95
1 Comment
EmutheFoo
Don’t wrap based on sooner or time. Get you a meat thermometer and wrap based on temp not time. I don’t know if you did or do use one, but from what it sounds like you didn’t since you’re mentioning times. Meat will meat and stall and do its thing based may factors and vary from cook to cook. Something dumb like humidity or the meat form a particular cow can change things. Where you live, you may not need to wrap. Experiment and try things. But I guess what I’m trying to say is, ***get chu an internal thermometer of some sorts and do things by temp***
1 Comment
Don’t wrap based on sooner or time. Get you a meat thermometer and wrap based on temp not time. I don’t know if you did or do use one, but from what it sounds like you didn’t since you’re mentioning times. Meat will meat and stall and do its thing based may factors and vary from cook to cook. Something dumb like humidity or the meat form a particular cow can change things. Where you live, you may not need to wrap. Experiment and try things. But I guess what I’m trying to say is, ***get chu an internal thermometer of some sorts and do things by temp***