Originally Posted by Bamabuzzard
My "problem" is I don't cook brisket enough so I haven't gotten used to "the feel" of when it is ready. I've only cooked brisket three times and overcooked all three of them.
I'm actually cooking one today. Wish me luck.
I think that may be the most challenging part of brisket. In most parts of the country it's not cheap, so most of us don't cook them enough to perfect it.
"Ron Rico, Boss. You can call me Captain Ron..."
The Naked Fatty!
FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser