« Reply #27 on: June 05, 2014, 04:54:10 PM »
I pulled it at 46 1/2 hours and straight to the pellet grill at 225-250 for 1 hour then sliced. I got the same results that muebe got, flavor and tenderness was great, just not as moist as I would liked it to be. I also did as he did and stored the sliced brisket in the retained juices overnight and the juiciness was restored. I just had some for lunch and the juices were evident after reheating the slices, it turned out pretty good.
Logged
Laissez Les Bon Temps Rouler
----------------------
Magma Marine Kettle, Camp Chef Single Burner, Dutch Oven Table & Denali 3X, Lodge Habachi, BEESR, WSJ w/GrillGrates, WSM 18.5, Masterbuilt Pro Smoker, Anova Sous Vide (X2), Traeger Jr, 12" A-MAZE-N Tube, PBC, LEM Dehydrator, Dorkfood (DSV)