bohunk49

Re: High temp fast brisket My cooked brisket had the texture of a pot roast. Very tender and moist and everyone liked it, but I was surprised at the texture. I cooked it at 320 until it reached an internal temp of 165, (3 hrs) then foiled it until it was tender,(2.5 hrs) and let it rest in a towel for an hour. Did I do something wrong?

The freight company brought my new kk on a truck without a lift gate. The company building the house next door had a giant fork lift with a boom. The not only took it off the truck for me, but delivered it to my back patio. Life is so good. I going to start cooking tomorrow.