First Brisket -- looking marginal at best

Dut

It's been on since about 8 @ 250 dome. Checked it earlier by sticking a fork in it, that was like trying to stick a toothpick in a tractor tire.

It's at 190 internal, i'll go pull it shortly.

FlaMike

If it's that firm, then why pull it? It won't be tender. With your dome at 250, that's a good thing. Let it go until it softens up. Nothing wrong with 195 or 200. It's done when it's done. Not by the clock. Patience......... sounds like it'll be just fine. Can't rush perfection.

Smokin-AJ's

I would wrap it right now and take it to 205 in the foil. Put it on the foil, add some apple juice, wrap, and let it go to 205. It will be tender then.

Dut

I let it go to 205 and it came out fantastic. It being my first brisket, I was a little concerned.

Once it went past 200 it was juicy, tender and tasty.

Stanley

From tractor tire to juicy, tender & tasty in 15°! Ain't life great?! Ain't this forum great?!

GirlyEgg

I have to say that I have done about 4 briskets... not because I love brisket, but because I MUST CONQUER!! Each time it's a little better than the last - but still not something I'd serve to others... I'll continue work toward BRISKET DOMINATION, but in the meantime, I'm loving the "foolproof" chuck roast!

Stanley

How do you do your chuck? I love the flavor of chuck - it's just a question of getting it to the proper texture.

bigwally

Can you give me your full proof chuck roast recipe

thanks,