Bigr314
Babbling Farker
- Joined
- Nov 20, 2013
- Location
- Uniontown,Pa
Really nice looking brisket. Great color.
Looks awesome! I would like to ask for your advice. The last brisket I smoked, I placed the temp probe in the thickest part of the flat. I pulled the brisket off at 203 degrees (foiled). I let the brisket vent 15 minutes, wrapped in towels and put in the cooler for 3 hours. The point was chewy and the flat was nothing special. I am wondering if temperature is more a guideline, that this particular brisket should have come off the smoker at a higher temperature and if so, how do I know when it should come off the smoker? Thanks for any suggestions.
Brisket looks great! Thank you for sharing the pics and the details. Much appreciated!
I've also stopped wrapping most things lately. Do you like the unwrapped brisket better than wrapped?
Also, did the foil wrapping after the cook affect the bark at all?
Lastly, why foil over butcher paper?
Not at all challenging what you did. Looks amazing! Just curious as it seems you're on the same quest as me to get better at Texas-style brisket.
Looks awesome! I would like to ask for your advice. The last brisket I smoked, I placed the temp probe in the thickest part of the flat. I pulled the brisket off at 203 degrees (foiled). I let the brisket vent 15 minutes, wrapped in towels and put in the cooler for 3 hours. The point was chewy and the flat was nothing special. I am wondering if temperature is more a guideline, that this particular brisket should have come off the smoker at a higher temperature and if so, how do I know when it should come off the smoker? Thanks for any suggestions.