View Single Post
Unread 01-20-2013, 05:50 PM   #12
Red Valley BBQ
Take a breath!
Red Valley BBQ's Avatar
Join Date: 09-28-09
Location: Oil City, PA
Downloads: 0
Uploads: 0

How much fat was on that brisket? It looks pretty lean which may have been one of the reasons why it was dry. You also let it cook for another hour and a half after it reached 195*, at 270* that is overcooked. Wrap it in foil (not in a foil covered pan) with some liquid when it reaches 155* and take it to 195* (or probe tender) and pull it off the smoker. Open the foil for about 5-10 minutes to vent some of the heat, wrap it back up and put it in a cooler or some other insulated container. Let it rest 45-60 minutes and enjoy.

When did you foil the ribs? From the beginning or did you wrap them after a certain amount of time? At 270* I would try smoking them for 2 1/2 hours, wrap for 1 to 1 1/2 hours, checking them after being in the foil for 1 hour.
Red Valley BBQ ~ Firefighting BBQ Team ~ KCBS CBJ ~ Backwoods Piglet ~ 270 Smoker ~ Traeger Lil Tex ~ 3-22" Weber Kettles
Red Valley BBQ is offline   Reply With Quote