I didn't read all the responses, but you remind me of myself a few years ago. I swore off brisket because I couldn't get it right. Then I accidentally got it right and figured out what I was doing wrong. Undercooking was my problem.
What size Lang? I cook on a 36 stretch. Fat up on the top rack. Let that convective heat hammer the point. Forget a spritz, you're just slowing down the cook. I wrap when coming out of the stall. Internal temp is usually around 210 when it's puuuuuurrrfect.
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