ajusf16
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Smoked my first brisket. Overall not pleased. Came out at 190 and I think it was a little dry. Family said they enjoyed but they know how much effort it took so I assume just being nice. Cooked at 220 for 15 hours.
bmxjenious
Annnnnd now I'm hungry
BodieStuts
Other commenters are valid. Also, leave the fat cap on top of the meat and additional liquid (water, apple cider vinegar) in smoke cabinet
ajusf16
I had water and apple cider in there. The fat was already trimmed. Going to buy from a butcher shop next time instead of a grocery
mms12137711
I’m trying to be a vegetarian but oooowwwie. Brisket. I’d marry it. ????????????
L00P3R24
Sounds backwards but typically dry means undercooked. 205-210° is when I typically pull, wrap, and let rest for an hour or so. Good luck!
ajusf16
Ok will give it another shot and shoot for 205 then
mms12137711
#thatswhatshesaid