So my cook yesterday went great. Used a pile of lump and got it started with 8 or 9 briquettes mm. Held steady at 250 for four hours then wrapped it because the internal temp was just sitting there at 140. After a couple hours our guests were getting anxious so I pulled it and put it in a 350 oven while I threw some chicken leg quarters on the grill. When I moved it to the oven I probed for texture and it was still firm. Now I'M getting worried. As the chicken was finishing I took the brisket out of the oven to let it rest, that took about fifteen minutes. So, all told it was about a 6.5 hr cook mostly at 250 with about 2.5 hrs wrapped and a short stint at a higher temp with some rest. Final product:
My only real problem was that it dried out a bit AFTER I sliced it. AS I'm cutting, it is beautiful, not super soft but definitely not rubbery or tough. Five mins later and it is already visibly drying out. What happened? I must say I got some great advice from the forum here and the cook went great. The meat was very good / far better than I had expected or hoped for. First brisket = thumbs up.
My only real problem was that it dried out a bit AFTER I sliced it. AS I'm cutting, it is beautiful, not super soft but definitely not rubbery or tough. Five mins later and it is already visibly drying out. What happened? I must say I got some great advice from the forum here and the cook went great. The meat was very good / far better than I had expected or hoped for. First brisket = thumbs up.
