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Steve How long did you have the brisket wrapped toweled and in the cooler? CM
Instead of finishing based on a final temp, skewer the thickest part of the flat (the Thermapen works well for that too) until it probes like a room temp butter stick.
Looks pretty good from here. If the flat was dry without being crumbly, it was still probably underdone. Instead of finishing based on a final temp, skewer the thickest part of the flat (the Thermapen works well for that too) until it probes like a room temp butter stick.
Brisket looks moist to me.