Bald-Headed John
Found some matches.
I did my first brisket on a new Old Country Brazos (offset smoker) and something went very wrong. I’ve done briskets on a Weber Bullet and a Green Egg, so I thought I knew what I was doing. I did my first brisket on my new Brazos and it came out terrible. I've always cooked them at 250 to 275 degrees and then wrapped them in butcher paper during the stall. I’ll cook them to 200 – 205 internal temp., and then rest for a couple hours. While this has always worked fine on my Bullet and Green Egg, this brisket came out overcooked and the bark was dry and very tough. There is a removable tuning plate that I cooked over which concentrates the heat lower in the smoker. I don’t think that could account for the difference but it’s all I can come up with. This may be a Brazos specific question, but does anyone have any Idea what I might have done wrong? I’m stumped!