Warning: I smoked a whole brisket at 225 for 18 hours and it came out dry

I always thought low and slow was the only way, but this one turned into jerky. Has anyone in Texas had better luck with a hotter, faster cook?

3 comments

3 Comments

oliviahenderson21d agoTop Commenter

Wait... 18 hours? That's a crazy long time, even for a brisket.

emery87921d ago

Yeah 18 hours is a marathon! What temp were they running at? If it was super low, like 200 degrees, I guess I could see it. But even then that feels extreme. Was it a massive packer cut or something?

the_phoenix1d ago

Ever tried wrapping in foil after the stall? I had a 16 pound packer that took about that long once, holding at 225 the whole time. The foil helped push through the stall faster, but it still felt like forever. Honestly, the bark gets a bit soft that way, but the meat was still good.