I was gifted a SRF Wagyu gold 18lb brisket to cook for the 4th. Prepared it just like I have all my other briskets, cooked it at 210 (lower temp due to altitude where I live), and pulled it to rest after 13hrs when it probed tender. I always check my probes, Fireboard ambient and food probe and ThermoWorks instant read) to make sure they are all on the same page regarding temp. The brisket probed tender done at IT of 190, but after a 3hr rest when I cut into it this was driest brisket I have ever cooked (Death Valley desert dry). Given the result, I double checked the probes the next day and they are all reading correctly in boiling water, so I don't think that was the issue. Other than dry, it was tender and had a good taste.
Is there something different about cooking this type of brisket that I should know before destroying another $250 brisket?
Is there something different about cooking this type of brisket that I should know before destroying another $250 brisket?
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