So I did my first brisket on my Performer yesterday. It turned out looking good, but the flat was a little dry in the end. It never really stalled (except I couldn't get it to push past 198), so I never wrapped it, which might have been the issue. I did inject it - about an ounce per pound. I also usually cooked them on my gas GOSM at higher temps, but I may have to drop back down over charcoal.
8.3 lb whole packer with dalmatian rub

Cooked mostly between 240-260 (even when I added 18 chicken wings above it on the Hovergrill). After the wings I left it at about 280 for a couple of hour, then just let the kettle cool off slowly down to 230 while the internal tempo went from 181 to 198. Took it off after stabilizing at 198 after about 7 total hours.

Wrapped the pan and into faux cambro. When I re-insert the probe I hit a 201 spot. Sat in the cooler for 3 hours, where it fell to 154. Put it into a 170 oven for the last hour until dinner.


So, as I said, a bit dry, but still tasty. Will probably be better when re-heated. Next time, I think I'll stick to 225 and wrap at 170. Maybe with butcher paper. I really like the bark, but moist is more important.
8.3 lb whole packer with dalmatian rub
Cooked mostly between 240-260 (even when I added 18 chicken wings above it on the Hovergrill). After the wings I left it at about 280 for a couple of hour, then just let the kettle cool off slowly down to 230 while the internal tempo went from 181 to 198. Took it off after stabilizing at 198 after about 7 total hours.
Wrapped the pan and into faux cambro. When I re-insert the probe I hit a 201 spot. Sat in the cooler for 3 hours, where it fell to 154. Put it into a 170 oven for the last hour until dinner.
So, as I said, a bit dry, but still tasty. Will probably be better when re-heated. Next time, I think I'll stick to 225 and wrap at 170. Maybe with butcher paper. I really like the bark, but moist is more important.
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