Royalslover
Full Fledged Farker
OK here's the situation. I cook on a UDS. I make brisket fairly often and imho they range from really good to perfect. My buddy has a Traeger pellet pooper and he had a fundraiser at his house. He wanted to do something really nice for his guests and decided to cook a brisket. He has done ribs and pork butt and had great success with those. I walked him through my brisket process and he pretty much followed it exactly. Smoke until the bark is right, wrap in butcher paper, take off when it probes tender, and let it rest in a cooler. His turned out dry and burnt. He couldn't use the flat at all. He was able to salvage enough of the point to serve his guests but was very disappointed with the outcome. I even picked out the packer for him and it was a beauty. Any opinions on what went wrong?