Hello everyone. I'm new around here but have been smoking with a lot of success for a couple of years. A few months back I did 30 lbs of brisket with Meathead's recipe/tips/style and it came out falling apart tender and earned me rave reviews from everyone. Today, I tried to do a 3 lb point with the same style (used the same rub, aimed for 203 at the thickest point) and it came out dry as hell and overcooked.
I'm still new and learning so I'd appreciate learning a lesson from this horrible dinner. What did I do wrong? Was cooking to 203 with just a point way too hot? What temp should I cook to if I'm ever doing a smaller cut of brisket?
Thanks for any tips.
Chris
I'm still new and learning so I'd appreciate learning a lesson from this horrible dinner. What did I do wrong? Was cooking to 203 with just a point way too hot? What temp should I cook to if I'm ever doing a smaller cut of brisket?
Thanks for any tips.
Chris
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