Well...I won't reheat the ribs till lunch time...but I just pulled the brisket and the damn thing fell apart as took it from the foil to the cutting block...is that bad.
I see almost a full 1/2" of smoke ring. Taste is good, just wish I had a little more bark, as I like that!
My problem is, it is almost mush...is that due to overcooking? I was able to scrape off the rest of the fat cap with a butter knife and the rest won't even hold up to slicing...will have to be pulled. Suggestions? Thoughts?
