Cahunter805
Long Time Member
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Attempted my second ever brisket this weekend. It came out much better than my first attempt. The flat was just a touch dry but not bad at all. Will definitely try to perfect it next time.
just think about 15# of shredded beef taco and enchiladas
So you cooked at 180 then wrapped and increase cooker temp to 225 until 195 internal? Rest time? Cooler time? This is where I ram into error I believe.I cooked mine for about 8 hours at 180 until it hit 165 then wrapped it in butcher paper and finished it at 225. I pulled it at about 195 and it finished at 202.
That is correct. I pulled it at 195 internal temp and started resting it. It continued to raise temp until it hit 202. Many people say 203 is the temp to hit so I figured I did ok.So you cooked at 180 then wrapped and increase cooker temp to 225 until 195 internal? Rest time? Cooler time? This is where I ram into error I believe.
I never thought to pour it over the meat. It usually looks quite yucky.We have a pan of water under our grate/meat. All the essence from the meat drips into the water. Once the meats done, we slice and put in a container, and pour the essence back over the slices brisket. Cover and let it sit. Always turns out moist and full of flavor.
Yea, ha ha...don't look at. Just pour it on and seal a lid. You will have to play with water evaporation. Ultimately all you want left is a couple three cup. To much water = obviously less taste.I never thought to pour it over the meat. It usually looks quite yucky.