Kamikazee494
Well-known member
- Messages
- 80
Just finished my first brisket. I was very nervous. Never done one before. Seasoned with salt pepper onion and garlic. Put it on the Bull at 1000 last night. Wrapped this morning around 5. Probe tender around 9 this morning. Let rest in a cooler till around 11. Couldn’t wait any longer so I decided to cut into it. Crazy juicy and tastes amazing. Now I learned a lot. I definitely need to do a better job of trimming. I left the brisket on the smoker a little too long. I need to trust my equipment more. This particular brisket felt probe tender around 195 in the flat but I was skeptical. I let go to about 200. It’s a bit over cooked in the sense that it’s falling apart a little when sliced. I’m not getting a clean slice. All in all good enough for me. Taste is what I’m after anyway.