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In Reply to: How did the brisket come out posted by barbqr on May 26, 2012 at 16:08:36:
The brisket actually turned out pretty good for a for a first try. Tender slices pulled apart with a slight pull. Nice flavor. I used hickory only, which wasn't my first choice, but it was all I had and it was still pretty good. Once I foiled it at about 190 the internal temp started climbing. I think my patience was running thin and that's why I was worrying. All in all it was a successful cook. My only complaint though was that this brisket was a fatty monster. I bet my yield was only half the starting weight at best. I realize there is some loss to cooking and to trimming but this was kind of excessive. Oh well, still tasty. Thanks for everyone's tips and advice!!! That's why I like this site!
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