Looks nice - how was it?
I just did my first 2.5k Brisket. Bit disappointed - slightly chewy.
Overnight Worcester sauce, SPG + Tex rub and chill, water pan, sprayed with apple juice lots,, over 5 hrs at 230F till it got to 64C, wrapped in 2 layers of foil + spray and a little bbq sauce, back on till it got to 200F. Left to sit for 2 hrs. Bit tough 😞
I was shocked to see all the juices after letting it stand. Is this normal:
I will have to slow cook it in those juices sauce for the next meal now to soften. What am i doing wrong? It did 'stall' at 64C for ages but 5 hours smoking is about right? I'll definitely be flipping it next time too to get smoke ring all round.