Help anyone!!!!

[Rubbin&Grubbin Kooker]

Hi ya'll,was what some suggestion on cooking a brisket. I cook one last week and it turned out what i thought was dry and tough. It was a 14# lb it was cooked for 6 hrs fat side up, flip every hr for 6 hrs ,then it was wraped and cooked for 4 more hrs. when i wrapped it i added 1 cup of crown to it. it was cooked between 210-220 for a total of 16hrs. any help!!!!!!!!!!!!!

[1044]

Way too high internal temp. Stop at 200 max. 190-200 should give you great results. When the therm probe will go in the thickest part of the flat without resistance, you should be good to go.

[Roadkill]

12lb is about as big as I like. I cooked a 14 about 2 weeks ago and didnt like it either. Opening the smoker every hour to flip sure does loose alot of heat. I never flip my brisket at all.I start out fat cap down and leave it like that. Internal temp of about 190 is perfect. This is just the way I do it. Seems to work for me.

[1MoreFord]

If I'm reading your post right, you cooked a 14lb brisket for a total of 16 hrs @ 210-220 deg with the door open several times-not to 210-220 internal meat temp. Depending on where your thermometer is in relation to the cooking grate you may not have even been cooking the meat at 200 deg. If so it needs a lot more cooking. However if that's the case I'm confused at the dry statement. Please a little more clarification.

[txpgapro]

Welcome Rubbin&Grubbin Kookers!

[Paul Taylor]

Hey R&G, 1st of all. Welcome in to the forum. Look I am gonna attempt to save you som more heart ache. The best thing to do is go by exactly what Bill Cannon says to do.You have the temps right. I cook mine fat side down the entire cook. It makes no difference what size that you cook. Just once that you put it o the pit, leave the thing alone untill you are ready to pull, double wrap, set in a 225 degree oven or back on the pit. Then after about 3 hours,Pull it, take off the foil,let it rest, & then slice & serve. There you have it. Enjoy

Paulie Brisket Trainee

[Rubbin&Grubbin Kooker]

thanks for all the help!!! I,m going to try a nother one as soon as i can get the the pit out of the back yard .We had some rain from hurricane ratia well let you know how things turn out.Once agaian thanks for all the info

[TexasBorn]

Howdy and welcome to the nut house.

My briskets vary some in quality, but I work on my method to keep it consistent. I cook fat side down at 225 to 250 at the grate and watch the internal temperature of the flat. I don't peek much at all, but wrap in foil at an internal temp of 160-170 with a little warm apple juice. I pull when the intenal temp is 190-200 and the thing is tender when inserting a temp probe. I rest it. My cooks average less than an hour per pound.

TB