Brisket temp


 
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Doug Lax

TVWBB Super Fan
Last weekend I Qued a brisket at the competition
I used the same themometer I used the week before(with great results). I took the brisket out earlier than before and boy howdy that sucker as dry as snuff!! I took it out at 180, any reasons for anomilies of this sort? /infopop/emoticons/icon_confused.gif
 
Wrapping in foil and letting it rest for a while can really add to the juicy-factor. Did one rest and not the other? Maybe the fat was trimmed too closely? I've found a spike in the temp can also dry them out quite a bit.
 
Doug.....

One of the best cookers on the circuit described his brisket technique like this......"Just before unwrapping I say a little prayer"!

His point was that EVERY brisket cooks different and you have NO idea from one week to the next.
 
Thanks Rob and Kevin!
It really picked the wrong time to mess up
We got a 161 in the brisket score and a 170 would have put us at #1 /infopop/emoticons/icon_frown.gif
But you live and learn .....and it was a blast!
 
Doug, sounds like you've got a great recipe on what it takes to cook a killer brisket! Congrats and good luck on the next one. /infopop/emoticons/icon_smile.gif
 
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