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Unread 12-03-2012, 08:03 PM   #1
Fmacdonell
Got rid of the matchlight.
 
Join Date: 12-02-12
Location: Detroit, Michigan
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Default First Brisket Dry

Tried my first brisket, 5# from the Butcher in a Weber Smoky Mountain and it turned out dry. I know this is art and science but there is a lot of conflicting information on the web. Next week-end is try #2 using a small five pound brisket, 225 degree fire, foil @ 160 degrees and pull off smoker at 185 and then rest in 150 degree oven. Should be around 7.5 hours. What am I missing? Thanks!
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