Thread: Dry Brisket
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Old 02-09-2009, 09:52 AM   #3
somebody shut me the fark up.
HeSmellsLikeSmoke's Avatar
Join Date: 04-02-07
Location: Warren, Vermont

I have found that telling when a brisket is done is not a temperature thing. Use temperatures as a guide only, but they are done when they feel like they are done. The old 'when a probe goes in like into butter" test.

Also, every brisket has a different time to be done -- it all depends on the structure of the fat and collagen of each brisket.

You might have had a brisket that was just too lean also.

Flats are one of the hardest things to consistently smoke successfully.

There are a lot of people with a lot more knowledge than I who will chime in, but thought I would add my 2 cents worth anyway.
Jim - Another transplanted Texan

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
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