Quote:
Originally Posted by GloryDayz
Sad news, while the flavor was OK, the poor man's brisket wasn't very amazing. I'm not sure what went wrong this time, but it wasn't moist. I'm going to have to do another and see if I can get poor man's brisket back on track.
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Key that I have found is run it to 203F internal, pull it, wrap it in foil, then towels and place in a cooler for a couple hours and it just melts.
No idea why but without the sit I find it gets dry.
You might even wrap it in foil at 165F and put back on smoker until it gets to 203 then do the wrap/cooler step.
Edit: I just remembered I started wrapping mine in parchment paper at 165 and that made a huge difference. Butchers paper is better I guess but I have parchment and it works.