I finally did my first brisket. Actually the third, but the first since I've been here. In other words, my first correctly done brisket. It was a prime 13.17lber untrimmed. Followed MH's method (less injecting). I wrapped at 160 IT. Grate temps were at 225 and then went to 245 after wrapping (probably due to the outside temp heating up around the same time). Once it hit 203 after 11.5hrs on the Rec Tec, I did the faux cambro for 3.5hrs.
Turned out crazy good. Even made some burnt ends and they were just as crazy good.
The only problem was the point (mainly) was so tender it was hard to cut it without it wanting to fall apart. It was NOT mushy. Is this normal? Too long in the cambro?
Turned out crazy good. Even made some burnt ends and they were just as crazy good.
The only problem was the point (mainly) was so tender it was hard to cut it without it wanting to fall apart. It was NOT mushy. Is this normal? Too long in the cambro?
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