Q: Hello Ray,
I smoked a brisket yesterday; it was 7 pounds. I smoked it four hours then wrapped in foil for two hours, and the result was mush. The temp was 200 to 225. I have smoked 12 to 14 pound briskets and everything came out great. I never wrapped the big brisket. What did I do wrong on the seven pounds? Thank you,
A: Hi Richard,
If it was mush it was probably overcooked. Time is not a good way to judge a brisket for doneness. The combination of internal temp of the meat and feel of tenderness are a much better guide. I shoot for tender and 190-195 internal temp, and then a couple hour rest in an empty ice chest.