Thread: Brisket Help
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Old 02-28-2011, 11:44 PM   #8
dworl
Got Wood.
 
Join Date: 02-21-11
Location: Newark, CA
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Ag76 - All three times I have tried brisket the meat has come to temp very quickly. I didn't check temp at time of panning, just went by time. I had injected the brisket so there was at least 5-6 cups of au jus in the pan after cooking but I did not add anymore at the pan stage. I forgot to note the flat temp but it was higher than 200. My first reaction was that the pit was running hot but I verified temp with a remote probe (was 10 degrees lower at the grate then the digital probe displayed but close enough).
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