- Messages
- 179
- Grill(s) owned
- Bull
Absolutely love my new Bull and after several successful ventures decided to take on the "Dreaded" brisket! Result not good! I am hoping someone can tell me what I did wrong. Purchased a 5 lb brisket at Sams Club as my first experiment, rubbed it with olive oil and Hefter rub, placed it on rack fat side down.
At 160 degrees(4 hrs) I removed and wrapped in butcher paper and returned to grill. It stalled at 180 degrees for 3 hrs and after 14hrs was still only at 193 degrees! Finally removed it and placed in aluminum foil, towels, and into a cooler.
Smoke ring was good but brisket was dry and not tender! As a side note I installed a second probe to make sure that was not the issue and they were within 2 degrees! I smoked at 225.
Any help/ideas would be greatly appreciated!!!
At 160 degrees(4 hrs) I removed and wrapped in butcher paper and returned to grill. It stalled at 180 degrees for 3 hrs and after 14hrs was still only at 193 degrees! Finally removed it and placed in aluminum foil, towels, and into a cooler.
Smoke ring was good but brisket was dry and not tender! As a side note I installed a second probe to make sure that was not the issue and they were within 2 degrees! I smoked at 225.
Any help/ideas would be greatly appreciated!!!