Brisket

[Gene Brownson]

I did a brisket also while I was off a while ago. I apologize for the rib post, it's been awhile since I've done this, obviously a long while.
here is the brisket
The 5.0 Outlaw is on of my favorites. I have a question, I've cooked fat side up, fat side down and both times until the internal temp was 192. Both times the meat was very flavorful and tender but just dry. Any suggestions or pointers how to rectify. I guess I need to find another way to upload photos because this just stinks, sorry for the confusion.




http://s1056.photobucket.com/user/GeneBrownson/library/Briskett%20II%205%200%20Outlaw%20Rub

 

[Bob Bass]

Hi Gene,

Next brisket, might want to try 2 items.
Cook a little longer, pulling only when it tests for doneness with a poker (hot knife in warm butter check...)
Before cooking, make a diagonal, against the grain cut in a corner to use to signify the direction to slice once cooked.

 

[Bob Correll]

Looks very tasty Gene!
Good advice from Bob Bass.
Try right clicking on your image, click "copy image address" and paste it to the third icon from the right at the top.
Good to see you posting here again!

 

[Matt Goin]

Also resting time! Brisket likes to rest for a few hours wrapped in foil in a cooler ( with towels )

 

[Cliff Bartlett]

Looks great to me Gene. Love that bark.

 

[ChuckO]

I'm with Bob, that looks very tasty

 

[WB Zipf]

Love the bark! Love the advice you are getting, I am taking notes.

 

[Matt Rector]

Wow that looks perfect, a moist looking Brisket! I haven't done a brisket in a long time, but with all you guys cranking them out, I'll have to do one soon.

 

[Rich Dahl]

Love the bark! Love the advice you are getting, I am taking notes.

Taking notes too. We will be doing a flat for the first time ever on smoke day.

 

[Rich Dahl]

Gene that looks really good and some great advice from those that know.

 

[Barb D]

Gene, awesome job looks delicious. Glad to have you back cooking again.