Your Best Smoked Brisket Recipe

[In58men]

Originally Posted by Fire Me Boy!

Oh, but one thing I have trouble with around here is finding one that's not super lean. If Inmem's was really well trimmed, that could be a problem. I have held out for ones that have a decent amount of fat on the cap still.

I bought it from Costco, they have good quality beef. I didn't trim much at all. After I sliced it, it just completely dried up, very fast. It had the look and texture of jerky on the outsides. I wrapped mine in foil around 170 and cooked until 190ish. Not sure what happened.

[srvy]

Originally Posted by Inmem58

I bought it from Costco, they have good quality beef. I didn't trim much at all. After I sliced it, it just completely dried up, very fast. It had the look and texture of jerky on the outsides. I wrapped mine in foil around 170 and cooked until 190ish. Not sure what happened.

Test you thermometer in a pan of water see what it reads at boil 212 is when water boils. If the thermometer cant be calibrated make note of the difference and adjust.


Oh and welcome back!


Dont submerge whole thing use tongs and dip sensor in.

[In58men]

Originally Posted by srvy

Test you thermometer in a pan of water see what it reads at boil 212 is when water boils. If the thermometer cant be calibrated make note of the difference and adjust.


Oh and welcome back!


Dont submerge whole thing use tongs and dip sensor in.

Great tip, it is a cheap thermometer too. It's a knockoff thermapen.