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I am in the BBQ business. I work for a manufacturer that still cooks BBQ over open coals every night. Brisket has been a very difficult product for us to master. We have had very nice brisket but sometimes inconsistant. One batch we had 2 amazing briskets and one that was dry as a bone. I can't figure out what is going on. These we cooked at 200 degrees until 190. How does two briskets end up perfect and one terrible? I can't figure out the inconsistant piece. Any suggestions would be greatly appreicated.