re: Game Day Brisket

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It was a 9 ib flat. I used a pellet smoker at 245 until what I thought was 160. Then I did a crappy job wrapping it in butcher paper. Cooked it until I thought it was at 203. I took it off and thought it was done until I probed it all over and it was still firm in several areas. I guess I had the probe in a fatty area that was giving me the 203 temp and the rest was between 175-190. I put it back on and raised the temp to 300 for about 90 minutes until it was probe tender throughout. I let it rest for about 75 minutes before slicing and it was dry all the way through.

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I'd definitely invest in a couple of meat thermometers's. With one of them being able to give you an actual pit temp where your meat and the grill meat. Also cook until the stall. You pulled at 160°, but it might not have stalled yet. Could be as low as 150° up to 170°. You did alot right but the thermometers are a must. Also I would pull at 195° not 203°. It gonna continue to cook in the cooler so think anything over 200° is to late. Also 2hr minimum in the cool and make sure you burp the cooler every 20-30 minutes to let steam out (Learned that one from Malcolm Reed). Good luck on your next one, best time is to get right back in. If you are in Baton Rouge Albertsons has them on sale for $2.49 a lb.

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