Mike Tufts
New member
I smoked my 1st brisket yesterday which I picked at Wal-Mart for $1.74/lbs. While carving up the finished product I discovered that no matter how thick I sliced it I could always get it to “accordion” or spring back to shape. I ended up pulling like a pork butt. Over all it was very moist, but there was no way to carve it “pencil thin”. I was carving against the grain. Any insights for me?
I used 18 inch WSM with digiQ automatic temp controller set to 230F. With no water in water pan.
I used 18 inch WSM with digiQ automatic temp controller set to 230F. With no water in water pan.