Coffee-Rubbed Texas-Style Brisket

Wow. Best brisket ever. It was so flavorful and melt in your mouth. I don't need any other brisket recipe

I can't rate it more than "has potential" because the recipe did not work for me. I'm assuming the error is my own, but I wanted to share the mistake so others don't make the same mistake. We apparently shouldn't have trusted the thermometer on the lid of our grill. According to that thermometer, we maintained the temp at 250 degrees for the 6 hours. We went to test the internal temp of the meat and it registered 137 degrees. So disappointed to follow directions for 6 hours and end up with a product that is inedible without much additional cooking.

To: Steff8309 Instead of giving up, all you needed was to continue to cook your brisked (at 225F) until it reached 190F internally. You can do this two ways. One, using an internal and remote reading thermometer. The second would be to use a thermostatically controlled oven/smoker. I figure you had about 6 more hour of smoking time left. All my briskets are smoked for 12 hours. All who smoke briskets experiment. Join the club. It's fun and produces great tastes and only few small mistakes.