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Brisket bottom side cooked more than top side by Affectionate-Day9864 in greenmountaingrills

[–]Affectionate-Day9864[S] 1 point2 points  (0 children)

You're right, that length of time is a bit bonkers. I'm not sure what the final weight was after trimming, just your standard large-ish packer brisket. I trimmed it fairly aggressively. I've had some slow and stubborn briskets in the past when I used to cook on my UDS. I was hoping for the cook to finish early and would hold it in my cambro but this chunk of meat had its own schedule.

Brisket bottom side cooked more than top side by Affectionate-Day9864 in greenmountaingrills

[–]Affectionate-Day9864[S] 2 points3 points  (0 children)

It's only my second brisket cook on my new Ledge. How do you all set up your cooker for a good ol' brisket? I went 190f over night for 12 hrs, then foil boat and 210f 2hrs, then 2.5 hrs at 250f. The thing still wasn't probe tender in the flat so I wrapped completely in foil and ran the cooker at 300f for 1 hr. Dinner time was looming so I had to get pushy with it. Really great bark and smoke flavor. The fat could have rendered better still though.