#3 is not resting the meat long enough after the cook. Other people on the internets report the same thing. I'm not sure why but I have always had better luck when cooking a whole brisket. #2 is cooking only a point or a flat and not the entire brisket at once. The digital thermometer wakes me up if there is any issue with temperature so I sleep like a baby and wake up to delicious BBQ. I like to cook overnight so I don't even know it is in a stall. #1 is they get impatient during the stall and turn up the heat. I have been guilty of these things myself. I find that there are 3 things people do to their briskets when cooking that will make them less than perfect. Not always easy to accomplish but worth the effort. For me it has to be so tender that a temp probe slides in just like it would in a stick of butter. Pulled pork doesn't even compare to a good brisket sandwich IMO.

It's hard to beat when you get it tender and juicy. I believe that a brisket done right is one of the best meals there is. I think that these rising prices negate the benefit of some of these cuts but they are still delicious when cooked right. Today, due to the popularity of BBQing all over the country, these cuts that were once dirt cheap now sometimes surpass the prices of more historically desirable cuts. These cuts were more accessible to poor families (especially pork in the south) and it was quickly discovered that this method of cooking turned these tough pieces of meat into delicious meals. I won't disagree that brisket is overrated when comparing it to the cost today.Īll of the most popular BBQ cuts like pork shoulder, spare ribs and even beef brisket were BBQed at one time because they were cheap cuts that needed to be cooked low and slow in order to make edible because they are tough with lots of connective tissue.

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