learning in kc
Assistant Cook
hi guys.. i am still new looking for advice.. i have a new wsm. been doing brisket for years on a cheap smoker, where i have to finish it in the oven because the ups and down in temp are too much too handle.. the wsm held the temp all night long.. pulled it off at 180 internal.. and put in a cooler for easter.. obviously the hour and a half in the cooler was too much.. just fell apart.. which i was embarrassed. my family loved it.. but the bottom sixteenth of an inch was hard as a brick.. what did i do wrong.. any suggestions would help. should i flip a brisket half way through the cook?? never done it before..
thanks jay
thanks jay