I am having a problem getting my briskets to the right doneness. I use prime if I can get them or the best I can if not. I do only full briskets, cut off fat, dry brine and inject a day in advance, season with big bad before cooking and smoke at 225. I take to 150/160 and then wrap. I use a maverick 733(I have two) in the point and also use an instant temp probe. I take temp to 190 to 200. The last brisket I did I took temp to 190 and it was hard to get it there and it was overdone. The one before that I took to 195 and was severely underdone. Because it is wrapped it is hard to tell the doneness except by temperature. Should i unwrap and feel or slice to determine doneness? Is altitude a factor? The overdone one was a choice at 7500 feet while the underdone was prime was a sea level. I am really getting frustrated as I have done really great briskets in the past. The flavor is always good but the doneness is crap shoot. Thanks for any advice you can give.
i use an offset smoker with oak and some lump charcoal and gas to keep the temperature at a constant 225 degrees.
i use an offset smoker with oak and some lump charcoal and gas to keep the temperature at a constant 225 degrees.
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