john pen
Master Chef
Since Ive got the WSM, Ive done three briskets. The first was about a 12 pounder with a big fat cap. It cooked at a higher temp (around 270) as the smoker was new and I couldnt get the temp down; and it was the best brisket Ive ever had. The second one was a smaller one that was trimmed well, but cooked around 230ish. It was allright, but not as tender as the first. The one today was also a smaller on (about 6lbs) with very little fat. Cooked at around 235. It was better that the second, but not as good as the first. As per a suggestion from my last brisket, I was going to lay bacon across the top, but passed at the last min.
So, do you guys find a bigger brisket any more tender than smaller ones ? How much fat is on the briskets you get ? For the record, Ive been foiling at 160 and pulling at 190..resting for at least an hour..
So, do you guys find a bigger brisket any more tender than smaller ones ? How much fat is on the briskets you get ? For the record, Ive been foiling at 160 and pulling at 190..resting for at least an hour..