Greetings from Dallas. Just started smoking with my new WSM a few weeks ago. First attempt I did the BRITU process with fantastic results. This weekend I did a 10.5 lb brisket with the HH method.
Things went well, smoker held at 350 on average, temped after 2 hours with the flat reading 177ish. Foiled and returned for another two hours.
When I did the probe test at 2 hours the probe went through vertically with only slight resistance so I figured it was done.
I suspected something was up when I only had about 1/4 cup of liquid. I wrapped and toweled for about 1:15 then sliced.
The top section was amazing, everything I hoped it would be but the flat was dry, somewhat pot roasty. It was still edible and I was happy overall, just trying to figure out where I went wrong and how to improve. Thanks for any advice.
Things went well, smoker held at 350 on average, temped after 2 hours with the flat reading 177ish. Foiled and returned for another two hours.
When I did the probe test at 2 hours the probe went through vertically with only slight resistance so I figured it was done.
I suspected something was up when I only had about 1/4 cup of liquid. I wrapped and toweled for about 1:15 then sliced.
The top section was amazing, everything I hoped it would be but the flat was dry, somewhat pot roasty. It was still edible and I was happy overall, just trying to figure out where I went wrong and how to improve. Thanks for any advice.