Reply to "First Brisket - was dry"

randye 2Member

Tom and Max have both hit it.

No two briskets are the same. The flat and the point may cook a different rates. They will each reach temps at thier own pace.

Did 11 flats for work last week, and they varied 1 hour and 20 minutes on finishing up.

And did 30 packers three weeks ago and they ranged 2 hours.

Like they say, they are done when they are done. Oh yeh, practice makes perfect.

RandyE

12/30/119:07 PM

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