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How's it going so far?I have never smoked a brisket, but this is one its way.
View attachment 1301
How's it going so far?
Start probe testing for tender in the mid 190s in several locations on the flat, you might be surprised that you don't need to go to 203...……….each piece of meat is different.
Heck It is still at 168. I am seriously doubting that is it going to get any better. I just pulled the paper and wrapped it in foil, Bark be damned!
Fat side up - BUT there was not much flat on it after trimming.Just curious, did you cook it fat side up or fat side down?
That looks amazing
Check your grill temp, the first one i did on the 700 took about 8 hours longer than it should have. RTD showed 225, afterwards i tested actually dead center temp and it was about 35 degrees low (this now explained the added time). Once i got that resolved, no unexpected issues.
I did inject...Thanks!
Doesn’t get any better than this!