Overcooked brisket, but still not bad

Yum!,

Let's Eat!

Mornin' LA....

Looks good enough to eat! 18 hours seems like a long time for a brisket of any size, much less a 9 lb'er. What was the internal temp when you pulled it out? Maybe you had your CS temp lower too...

arkansasQer

I cooked at 225 for roughly 12 hours, wrapped in foil for 6 more after reducing temp to 200. I probably should have just turned it off, but hey, I was experimenting. Still plenty moist, just wasn't picture perfect.

L.A.,

I was just wondering if it took 12 hours to reach your internal meat temp goal or if you just time-smoked it for 12 hours before foiling it? 18 hours seems like a very long time.

Check out �Tom�s� comments on the �optimum internal temp for brisket� on this forum. He ranges from 185-205. I shoot for 193-195 then foil and hold @ 140. Perhaps you had a remote temp probe and, as you say, just got busy with other things. We live and learn�..each one gets better. And the worst �Q� I ever had was pretty darn good.

arkansasQer