BASSER
Full Fledged Farker
So I decided I would do my 1st brisket this morning. I could only find a 7.5lb flat. I started up my WSM and got to 350. I wanted to try the hot and fast method. I put the brisket on at 10am with the intention of checking the temperature after 4hrs and pulling, wrapping and putting back on at internal temp of 165. The temp on my WSM stayed pegged at 350 degrees (probably to hot?) Well at 2pm, 4hrs later, the thickest part of the flat was 180 and stiff as a board. I pulled it and put it in a foiled pan with some beef broth and put it back on. I just checked tenderness and it's not probe tender, internal temp is 200 degrees. I'm thinking this may not turn out too good. Thoughts? Thanks Brethren.