Finished Brisket

Lawn Ranger

<p />It ended up more like a chopped beef....it was so tender that I couldn't even cut it...not dry. The yellow color on the meat is the drippings that I just poured on the meat out of the foil wrap. The Balsamic gave it a really great taste.[p]Happy Easter
Mike

Car Wash Mike

Lawn Ranger,
I like shredding my brisket more than slicing. Especailly when cooking a whole brisket.
Happy Easter to you guys as well.[p]Mike

Sigmore

Car Wash Mike, I'm waiting on mine now. Bout #4. Been at 158° for about an hour already. Started at 11:00.

Zeke

Lawn Ranger, I wished my brisket would turn out so nice. I cooked one last year and that was the last. The meat was hard as a rock and too dry to eat. Oh well...

Sigmore

Zeke, Take it as a lesson learned and try again. It's like going to school but no one knows but your family "test subjects". This is my first brisket today. Started at 11:00. Dome 225° to 250°. Right now just got to 159° and holding. Still feels mighty tough, according to the Thermapen, and I will wait till 200°. Brisket around #4.

Zeke

sigmore. One Lent is over, May 1st. I'll give it another whirl. I hope your brisket comes out perfect.