Thread: Dry Brisket
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Old 02-09-2009, 09:17 AM   #12
is One Chatty Farker
Join Date: 09-25-07
Location: Mobile, AL

I had one a few weeks ago. It was taking forever. Had to feed the family. The temp was up in the 190's but it still wasn't tender. I pulled it and let it rest for about 40 minutes before cutting it. It was dry and chewy. I only sliced what we needed for dinner. The next afternoon, I wrapped it in foil and stuck it in the oven for for about 3 hours at 275. It came out juicy and tender.

Another thing I have noticed is lower the cooking temp, the lower the done temp. The higher the cooking temp, the higher the done temp.
Wes - Mobile, AL - Large Big Green Egg, MES 40
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