First Brisket this weekend. Went with the Matt Pittman method of 200° overnight. Wrapped in butcher paper once the flat hit 165° bumped temp to 250° until flat was 190°ish. Then Let it rest for a few hours in a cooler. I was happy with bark and flavor but the fat in the point had not rendered all the way resulting in chewy bites. Any feedback would be appreciated!
by Chiegs10
2 Comments
Looks Amazing!
Great cook.
Make sure your point is on the hottest end of your smoker. Maybe a little longer on the rest. It’s possible that it was just a mediocre brisket, cause it looks good and your method sounds pretty solid.
Edit: was it trimmed or did you trim it?