Quote:
Originally Posted by SmokinAussie
Yeah... it looks killer! Yes a little dry, but still very good. Did you foil and add some broth when it got up to 160-170?
Not that I've ever done a brisket... but I've read a lot of threads! 
Cheers!
Bill |
I foiled it after I took it off the heat, perhaps next time I will finish it in foil.
Quote:
Originally Posted by Rich Parker
Thats a nice brisket. Pull the brisket off of the cooker once your probe slides through it like butter and don't look at the temp.
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I was going by feel, it was still pretty firm in some areas so I left it on for a bit longer. The test run really educated me as to what I should expect anyway.
Quote:
Originally Posted by smokedinvt
Looks pretty fine from where I am sitting. Nice bark, nice smoke ring. I think I would have pulled it off when you hit 170 and let it rest, then slice and serve
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I think that is the plan for next time around, thank you for the comments everyone
