Josh M.
Member
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- 14
- Grill(s) owned
- Trailblazer
I have owned my Rec Tec RT-340 for about 4 months now. I have attempted about 5 or 6 whole (packer) briskets and every single time they have come out with a mouth watering and tender point end but the flat ends have all either been under cooked & tough/dry or they have been overcooked & tough/dry. My last brisket cook was a 11.5 lb(trimmed) prime brisket from Sams and it was done in only 8 hours!!!. I went for a more fast and hot method and cooked it @ 275 degrees, wrapped brisket in butcher paper at 165 degrees(stall period) until temp reached about 200-203, i also probed brisket and it felt like butter so I pulled it, wrapped it in a couple of towels and into a open top bin (no cooler or foil as I did not want the brisket to retain high heat or continue to cook after coming off smoker) I then let it cool for two hours. This method resulted in the best brisket I have made so far but it still could have been a lot more tender imop. Any suggestions?