Did a BOB, 2 smoke woods??

[Scott Frank]

For Easter got WSM fired up: 2 -8.5 shoulders with Apple wood, introduced, a 5 # Brisket half way through the 14 hour smoke and many here swear by mesquite wood so I tried 3 small chunks. Not much of a smoke ring on the brisket. The Pulled Pork was awesome but the brisket was just good. Pulled off at 185F and wrapped in cooler. I think I Should have used apple on the brisket too. Thanks for any opinions or advice. Scott

 

[Jerry P.]

Did you check the brisket for tender? I don't think you cooked it long enough. Internal temperature doesn't matter. The brisket is done when when a probe goes through the meat with little resistance. That can happen at a variety of internal temperatures.

 

[Scott Frank]

Good point Jerry. It was pretty tender but I should known it needs to be almost wobbly before it's done.