over cooked brisket - questions
So to 16 lbs brisket that I thought would take 15 hrs was done in 9 and a half. I don't think it stalled. It came out at 205 because the Maverick failed me. Guess it lost signal. Luckily the wife noticed.
Could using an injection have played a role? This was my first time injecting a brisket. I would have thought that if any thing it would have added a little to the cook time.
We're trying to hold it know to serve at 5. I got it cooled down to 180 and will try to hold it foiled in the oven for a couple hours. I will also seperate the point for burnt ends.
Any advice is welcome and appreciated.
22.5" WSM & 22.5" Weber Kettle w/ rotisserie
“How did it get so late so soon? It's night before it's afternoon. December is here before it's June. My goodness how the time has flewn. How did it get so late so soon?” ~Dr. Seuss