That week my brisket turned out leathery and I finally learned why

I spent last Tuesday babysitting a 14 pound brisket on my offset smoker, pulling it off when it hit 203 internal temp after 12 hours. Everyone raved about the flavor but the flat was dry and the point was tough. Next day I tried again, same setup but let it rest wrapped in paper for 3 full hours in a cooler. Night and day difference - the meat actually loosened up and pulled apart. Has anyone else had a bad week where a brisket just fought you every time?

2 comments

2 Comments

lisa_ross1612d ago

Gotta disagree with you here. That paper wrap and long rest is the real deal, not some night and day miracle. Your first brisket was probably overdone or the temp probe was off, the wrap just covered up bad cook technique. Plenty of people get killer results pulling it straight off at 203 and slicing in 30 minutes.

the_nina12d ago

Yeah, a good thermometer makes all the difference (totally been there).