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My second brisket on my XL BGE

paraduxretrievers
paraduxretrievers Posts: 5
in Beef
This was my second brisket on my XL BGE. My first one was so bad that nothing was salvageable, so I figured out what I did wrong so I could improve. Thanks to everyone for their post on their perfect briskets to help me figure out what I did wrong. The second one was a 13 pounder, injected, dry rub on the outside (no mustard), soaked apple wood chips, cooked for 16 hours at 250, internal temperature of 200, FTC for 2 hours, and then served. Good thing I was sampling while I was serving because it was gone in 20 minutes.
Dirty Trucks..Lonely Wives..HAPPY DOGS! XL Big Green Egg...Place Setter...XL Pizza Stone
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