Timmmer
Member
I cooked a brisket today. It was my first real attempt. I cooked it until it passed 165, then wrapped it in butcher paper and cooked it until it hit 205, then put it in a cooler wrapped in towels for 2 hours. When I pulled it out it just fell apart. It was delicious, but I would have liked to have been able to cut it, as well as have had some crispy bark. Thoughts on what you would do differently?
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