Originally Posted by kgressler
Ok gotchya on the pit temp sounds good. As far as taking the temp on the brisket. I took the temp in about 4-5 spots it just happens that it was in the point when I took the temp.
Doesnt matter. I pulled it at 207 in the flat and it was pretty tender but not the butta that people talk about. Let it rest and it was still "dry" I cant beleive I under cooked it and it makes no sense that i over cooked it. The flat just didnt turnout as I expected.The flat wasnt too bad where it was closest to the point but and near the bottom where the fat cap is/was.
The point was hard to slice. Very moist but just kind of fell apart when I sliced it. Perfect for being pulled.
Kind of frustrating really thought I had all my bases cover this time.
May be time to scrap brisket all together.
You need to go on feel save the temp thing for chicken. When it feels like butter you pull it. I check my briskets with a thermopen through the butcher paper in the middle of the flat at the top not sides for feel and don't even look at temp. A brisket will firm up kinda plump a little before its ready, you don't want to keep stabbing a brisket with a probe you will let out all it's juice. When you pull it using butcher paper you place it still wrapped on the bottom of a cambro, latch the cambro but don't lock it (keep it cracked) for 30 min to vent and kinda warm, or leave it out on a table top still wrapped to cool 30 min before you stick it in a cooler/cambro. Also I didn't start getting the results I wanted tell I cranked up the heat to 300+ cooking them in 4-5 hours and given a long 4 hour hold.
Brisket is the hardest to figure out and a well cooked one is worth all the hassle, you have to keep trying brotha.