Brisket Success

NoobZero

I cooked a SRF brisket at Thanksgiving. It turned out ok, but I personally thought that it was dryer than it should have been. The wife wanted another for Christmas dinner, but we didn't spring for the SRF this time, just a Costco choice piece. This one turned out very well. In fact, it was my best to date. I learned that one small adjustment made all of the difference. And that was to elevate the drip pan. The meat was moist, tender, and I even had the vaunted smoke ring. And it was a major hit with the family, everybody loved it! Hope this small tip will help someone else. Here's the particulars. Mustard coating, salt-pepper. Apple juice in the drip pan. Grid temp 260. Took around 10 hours to probe tender.

pgprescott

Thanks for the details @NoobZero. Have to get us pics though. It's like getting all worked up and then she rolls over and goes to sleep otherwise. 

NoobZero

pgprescott said:

Thanks for the details @NoobZero. Have to get us pics though. It's like getting all worked up and then she rolls over and goes to sleep otherwise. 

Lol! I can't, it's gone with the wind man!

pgprescott

Next time! Last warning! Got it?

NoobZero

Yes sir! LOL