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Old 01-14-2013, 07:45 PM   #21
mawil1013
Knows what a fatty is.
 
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Join Date: 07-26-12
Location: Gastonia, NC
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I guarantee you, if your probe is correct, you have a packer cut, you take brisket off cooker as soon as the internal temp reaches 192, probe is in meat and not a fat pocket, you wrap in foil, place in an ice chest without ice, fill up empty space with towels, take it out 4-12 hours later, you will have a perfect brisket. I've done dozens that way. If you mess up and take it out at195 it will ready ready after 1 hour just being wrapped in foil. If you were to hold it in the igloo overnight it would be mush. Either your probe was broke, or not properly placed.

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