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Unread 02-18-2013, 03:01 PM   #9
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Originally Posted by dae06 View Post
Once the internal temp hit 195, I took it off the smoker (4:00 pm) and wrapped the foiled brisket in a towel and then in a cooler to rest.[/SIZE][/FONT]
I did one that small once. They are a challenge, but can still come out okay. I usually cook up in the 250* to 270* range. I don't believe in injects adding anything but flavor unless you inject with phosphates (water or juices are just going to drain or cook out). But, probably the biggest thing is I wouldn't pull at a specific temp (if that is what you did). I would pull the brisket when it tells me that it is done by probing smoothly. I generally would rather have overcooked falling apart brisket than undercooked tough brisket.

Keep trying and never turn down a gift of a free brisket. Always something to learn from it.

Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.
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