Utter brisket fail today. More like jerky than brisket. I wasn't fully involved, just set it, forget it, and do Moab prep...and it shows. Oh well, cut off the bark, soak it is sauce...and do better next time.
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What happened exactly? Too hot, too long? Poor cut of meat?
I think two things: 1) I had the upper vent opened too much. I usually run it almost closed, but this time I left it about halfway open, so too much moisture escaped.
2) too hot for too long, relatively speaking. I usually let it cook for the first twelve hours at 205, then I bump it for higher temp at the end. Well I ran it the most of the time at 225, so it rose quickly and I left it on too long. I did drop it back down to let it HOLD, which I think compounded the problem with number 1.
I won't make those mistakes again.
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