I've been smoking brisket for decades but have had difficulties with my last two cooks. The last two I've done have been burnt on the bottom. By burnt, I mean a tough crust on the bottom that is hard to cut through. My pulling temp is always 203. I'm cooking on a Viking gravity feed smoker (basically a Stumps). Getting ready for a Labor Day 16 pounder and don't want a repeat. Any thoughts? I've never separated a brisket in two to smoke, but thinking maybe...
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Brisket Burnin
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Club Member
- Jul 2018
- 4
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Viking gravity feed smoker. New Braunsfels smoker. Flame Boss, Thermoworks Smoke.
My thermometer is fine. I use a Flame Boss and then double-check with a Thermopen. You're right about pulling at 190 if tender. Yes, other cooks were on the same pit, and the only thing different with the second cook was that I did wrap with paper. Makes me think I simply cooked them both too long. It's done when it's done.
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