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In Reply to: The last briskets I cooked posted by Ray Basso on May 11, 2009 at 13:10:49:
Ray,
Good posting. That has about all a newer cooker should need to know to cook a good brisket. It is hard for a newer cook to find all that info in one place. Great job!
We never inject ours and we wait until that point that it hits 205. We are not really shooting for 205, but when the meat gets to 190-195, just waiting on the temp to "break." For us, it tends to "hang" there for a while and as soon as it gets "unhung" the temp shoots up quick and it is usually about 205 before I get to it. I guess the "unhanging" is when the internal tissues finally break. Though, we have never placed higher than 12th out of 52 teams with our brisket and have consistantly finished 12th - 15th doing it this way, it is as good as any and consistant.
Maybe we need to inject:)
I can say that we prefer a "red-eye" TYPE mop and use it as "sauce."
The only thing with brisket is that no 2 cook the same. If I could figure that part out I guess I'd be brisket king, huh?!
Zeb
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