Tilted Forum Project Discussion Community - View Single Post

Borla · 12-07-2009, 11:52 AM

Thanks all, it was delicious. And no, it wasn't dry at all.

I think most people who end up with a dry brisket probably cook it on too high of a temp. Aside from one flare-up that only lasted a couple of minutes (and only hit about 325*), this brisket was around 230-250* the entire time according to the lid thermometer. And keep in mind that the temp you are reading is probably 5-10% warmer because it's reading the air at the top of the grill, and heat rises. Low and slow is the way to go. :yup:

12-07-2009, 11:52 AM	#7 (permalink)
Borla Junkie	Thanks all, it was delicious. And no, it wasn't dry at all. I think most people who end up with a dry brisket probably cook it on too high of a temp. Aside from one flare-up that only lasted a couple of minutes (and only hit about 325), this brisket was around 230-250 the entire time according to the lid thermometer. And keep in mind that the temp you are reading is probably 5-10% warmer because it's reading the air at the top of the grill, and heat rises. Low and slow is the way to go. :yup: __________________ Coimhéad fearg fhear na foighde!!!!