Not too shabby indeed, looks great.
what temp did you go with? color looks great, what kind of wood?
Thank you. Was my first one on the pellet grill. It turned out flavorful but only part of it was tender.
I went with a competition blend.
Cooked at 250 for 2 hours and then wrapped for the final 2 hours.
IT was 208 to 210 throughout the brisket.
I also made sure to slice against the grain on both the flat and the point.
Not too sure why only some of the brisket was super tender.
Any advice is welcomed.
Sent from my SM-G973U using Tapatalk