Brisket ,expectations

[Jim6820]

I finally am a believer in letting the brisket rest in something like an insulated cooler for several hours (stuff cooler w/ towels etc for better insulation). The results are worth the wait.

This!

 

[BigDan]

This!

I’ve now tested holding for various times in my cooler. 4, 5 and 6 hours the last 3 brisket cooks. No real difference in quality from 4-6 hours but definitely better than a 2 hour hold. Even at 6 hours was still 150 degrees when sliced. My preferred method moving forward.

 

[Kid]

Cooked #5 brisket yesterday , prime beef , came out very good , except for one thing , I learned that prime beef has a lot more fat , too much fat ! I mean this meat is saturated with fat , you can not see it , not like a vain , it's everywhere .
So , if that is what prime beef is all about , leave me out . I prefer leaner beef .
After 5 tries , finally succeeded in a good brisket

 

[SmokeOCD]

I mean this meat is saturated with fat , you can not see it , not like a vain , it's everywhere .
After 5 tries , finally succeeded in a good brisket

Yep, it jiggles like Jell-O if you get it just right. Congratulations.
Now that you have succeeded are you done cooking brisket?

 

[Kid]

Nope , not done with brisket , ,,,,,,,,,, done with prime meat because of the fat content .
From now on , select or choice grade