DBono
TVWBB Super Fan
Hi I'm just trying to figure out why my brisket bark was so hard to slice thru. I started out with an 11 lb brisket broke it down into point flat I think.
In my WSM 22 with Weber brigs at 5pm temp was 225-250. Flat/small piece was done at 1:30am the bigger was done at 8:30.Looks like it cooked for almost 15 hrs.
I'm thinking over done some? Probed tender at 205*
Hope the pics help.
Thanks Dan
https://imgur.com/a/5JUezaz
In my WSM 22 with Weber brigs at 5pm temp was 225-250. Flat/small piece was done at 1:30am the bigger was done at 8:30.Looks like it cooked for almost 15 hrs.
I'm thinking over done some? Probed tender at 205*
Hope the pics help.
Thanks Dan
https://imgur.com/a/5JUezaz
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