re: Brisket on Pellet Grill

quote:

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First brisket was a Costco prime. Cooked at 225-250 til 160 degree internal temp,then wrapped in foil til temp was about 200-203 and probe penetrated easily. Did not vent for long before putting in an ice chest to hold for an hour or so. It was over cooked and dry.

Second brisket was a choice from Albertsons on sale for $1.67/lb. cooked at 230-250 uncovered the whole time. Probed easily at about 195 and I let it rest uncovered for 15 minutes to cool a bit and stop the cooking, then foiled and held for 5-6 hours in an ice chest with towels. This one was fantastic. Not over cooked, great texture.

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Never ever ever foil brisket or ribs, might as well throw them in a pot and boil, it is precisly º212 inside that foil and you are steaming your meat not smoking/roasting it.

Wrap in some butcher paper and a towel before throwing in the ice chest next time and you will make your next improvement in your technique, allowing it to "breath" a bit is an important part of the rest.

JMHO