I hit 225 degrees on my brisket after 14 hours and nearly cried

Last weekend I finally got my brisket to hit 225 right when it was supposed to. I've been trying for over a year to get that perfect bark and tender inside. I used a mix of oak and hickory this time and wrapped it in butcher paper at the 8 hour mark. The internal temp stalled at 165 for like 2 hours but I didn't panic this time. Has anybody else had a brisket cook go way longer than you expected but still turn out great?

2 comments

2 Comments

angelas7812h ago

That bark you got from mixing oak and hickory sounds like a game changer, I've been using just hickory for years and now I'm thinking I need to try that combo. My last brisket stalled for almost 3 hours at 165 and I almost gave up, but wrapping it tight in foil with some beef broth got me through it and the meat came out like butter. Also, letting it rest in a cooler for an hour after pulling it off makes a huge difference if you haven't tried that yet.

nina_lane166h ago

You ever try resting a brisket in a cooler and then forget it's in there for like three hours because you passed out on the couch? Asking for a friend.