Doing pork, ribs, turkey. Prime rib, tri tip with verry good success and the last month I’ve ventured into trying to master the Brisket. I’ve watched the Franklin video series as well as Harry Soo’s videos. Ive tried various different trimming methods, I’ve tried the Slow and low hot and fast techniques, wrapping w foil, with butcher paper but can’t seem to get it turning out right. I think my problem is determining ‘doneness’ I have a Rec Tec and use their two meat thermos to monitor the cooks. (I’ve only done 4 so far) and I think I’m so worried about drying it out I pull it too early maybe ? I’m not getting that nice tenderness like brisket should be.
Any thoughts on techniques to get a great brisket or ways of determining doneness?