Originally Posted by DepChief22
Injecting is a must. Also try letting it go tip IT is 200 to 205 that will help the tenderness. We wrap ours in a towel while its still in the foil. That helps it absorb the juices.
Taking your brisket to 205, then letting it rest in a cambro or cooler will take it to 215 or 220 and that will spell mushy, over cooked brisket.
(Brewmaster and Pitmaster)
BBQ Team: Lawn Guyland Smokers
Brewery: Black Dog Brewery
"Sam I Am": XL Big Green Egg
"R2 and D2": Twin 22" Weber Smokey Mountains
Custom Made Automated Souped Up Sabco