bbqpitsmoker
Full Fledged Farker
- Joined
- Dec 8, 2015
- Location
- Tatooine
8 pound brisket. Seasoned and cooked the whole way at 275f to 300f. Got to 160f internal in 3 hours so wrapped in peach paper and threw back on pit. 5 hours total it his 207f in multiple spots. Was probing like butter towards the point end dropping the probe straight down into the brisket theough the pojnt and flat. Rested for approx 20 mins then sliced. One of my worst results ever. Slices of flat were so tough and rubbery that they couldnt be broken by stretching between my hands.
What did i do wrong?
What did i do wrong?