SmokeZilla
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- Grill(s) owned
- Bull
Not to say it wasn’t a bad piece of protein but it looked like you stated: ”…225 until probe tender roughly 198 degrees. Wrapped in butcher paper…”. If the wrap came before 198, perhaps I didn‘t read it correctly but you typically wrap at 165F to help keep the moisture in while you clear the stall and let it ride until approximately 192-196F. Then pull and place it in an insulated container (as the temp will continue to rise ~10 more degrees). Then it should be ready for serving after a minumum of 2 hours rest. Can you elaborate on when you wrapped and then pulled? Also, if you over inject, the meat tends to boil instead of cook especially with a well marbled prime brisket. This can greatly extend the cook times as the internal temps will be trying to battle between rendering the fat and dehydrating the injected fluids.Hot garbage. Worst brisket I’ve ever made. 18lb prime(definitely wasn’t) from Costco trimmed to 13. Injected with Butchers bbq prime injection and Texas bark rub.
35 degrees overnight cook. 180 for 4 hours then 225 until probe tender roughly 198 degrees. Wrapped in butcher paper when pulled off the 1250. 15 hours complete cook time, 4 hour hold and rest.
A hot pile of dry mush with no taste. Not even chili worthy in my opinion.
Chocking this one up to a terrible piece of meat.
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In summary, don’t let this get you down. From a financial perspective, you now know what to look at for future cooks and the lessons learned will pay back dividends when you try again. Good (future) luck!