First brisket. What went wrong?
Just did my first brisket ony Silverbac and it wasn't terrible, but left a lot to be desired. It was on the tougher and dryer side.
I injected Thursday night Seasoned Friday around 630. (Meat church) On the grill fat down at 200 at 730. By sat morning 7A, the temp was 165-170. Bark looked great. Wrapped in butcher paper and put back on the grill at 250 for about 2 hrs when it hit 205. Cooled wrapped on the counter for 1 hrs until temp dropped to 180, then in the cooler for another 2.5 hours.
It lost a lot of liquid on the cooler (yeti) and by the time I sliced it was warm, not hot.
Just did my first brisket ony Silverbac and it wasn't terrible, but left a lot to be desired. It was on the tougher and dryer side.
I injected Thursday night Seasoned Friday around 630. (Meat church) On the grill fat down at 200 at 730. By sat morning 7A, the temp was 165-170. Bark looked great. Wrapped in butcher paper and put back on the grill at 250 for about 2 hrs when it hit 205. Cooled wrapped on the counter for 1 hrs until temp dropped to 180, then in the cooler for another 2.5 hours.
It lost a lot of liquid on the cooler (yeti) and by the time I sliced it was warm, not hot.