Reply to "First Brisket Ever"

maxqMember

Redhawk I re-read your post and then read mine.
Two things popped out at me.

1. You said you cooked to 195. There's no magic number. Learn to judge tenderness by probing the brisket with a fork or wooden skewer. You might find it tender at 190, 195, 200 etc. As Smokin teaches, "it's done when it's done".

2. Smokin, Tom and other experienced pros will suggest that you make minor changes in developing your knowledge of anything BBQ. I threw several suugestions at you, which I developed over the years.

Your flat may have come out just fine by cooking fat side down and/or using the probe vs temp to determine doneness. Just food for thought

10/8/128:05 AM

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