Quote:
Originally Posted by Super_Dave_D
You pulled it off 6-7 hours too early 
Brisket
1) Preheat grill to 250 degrees
2) Place seasoned Brisket fat side up on grill and cook until internal temp is 100
3) Turn grill to smoke and continue to cook for 3-4 hours
4) Place Brisket in foil and cook 250 for 3 hours
5) Open foil and cook for another hour
6) Remove foil and return Brisket back to grate for an additional 3 hours and cook at 225 or until internal temp is 190 |
I agree...way too early. You can see the difference in the two samples above.
The first one looks like it has the consistency of a median-cooked steak. The second one looks to have been cooked to perfection. Brisket slices should be able to be pulled apart very easily, and it will just fall apart once you start chopping it. That's what low and slow does. I did a 9lb pork butt this weekend. 3 hours of smoke, then 225-230 for another 7 hours. Try lower and slower and you won't believe the difference.