West River BBQ
Full Fledged Farker
Merry Christmas all. I need to be schooled on brisket. I cooked a prime the other day at 275 until the bark was nicely formed. Wrapped in foil until it was probe tender on several sections of the flat. Temps were between 203 and 208. The point was like warm butter. vented and rested for about 4 hours until it was time to eat. Taste was great and it was very moist. Problem was that even with a very sharp knife it couldn't be sliced without falling apart. Over cooked?