Originally Posted by landarc
I will tell you, I think more briskets are ruined due to rushing, not allowing enough time, not resting long enough and insisting on using internal temperature than for any reason that could be traced to cut or grade of meat.
Anyone who actually reads the multitude of posts here knows that as "The Truth".
I would bet that 95% (or more) of the "My Brisket Sucks" threads are simply due to under-cooking--as in not waiting for "probe tender".
Once the brisket is really done, it seems that everything else falls in line with taste, appearance, etc.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.