Rajun Gardener said:
You better check that temp again, 12 hours and only 150 doesn't seem right.
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It looks killer!!!
I'm telling you, man, I must've checked it 20 times and the probes weren't lying
I wish I took a side profile pic of that brisket because, at its "tallest" point, it had to be close to 6" tall
16 hours in (at noon), it was still only at 165*, so I wrapped it in foil w/ some apple juice. At 3pm (19 hours), it's was only at 172*. I wanted it to "rest" for at least an hour, in a cooler, wrapped in blankets/towels, and I had guests coming over at 4:30. Long story short, at 3:30pm, I ended up throwing it in the oven at 400* (covered) to finish it. I didn't want to, but I wanted it done before kickoff so I could relax and watch the game.
I kinda rushed this thing, although I didn't really want to. I ended up taking the point off the flat, for burnt ends, BEFORE I wrapped it to rest in the cooler. In hindsight, that was probably a mistake, because some spots ended up a little dry. The majority of it was nice and juicy though, and the burnt ends were off the hook
Finally pulled it out of the oven when the internal temp hit 192*
Cut the point off the flat and wrapped the flat
Cubed up the point
Tossed the cubes in sauce and threw them back on the smoker, while the flat was resting. These came out freakin' slammin. Literally melted in your mouth
You can see where the top 1/2-3/4" dried out a bit, but it was still really tasty. Thankfully, it wasn't dry all the way through the slices. The fat cap on the bottom prevented it from drying all the way out
The juicy parts were really juicy though
Drunken sammies, on ciabatta rolls with Meathead's slaw
Also made a few dozen wings, 2lbs of buffalo chicken meatballs, and a few pounds of shrimp cocktail
Thanks for looking, everybody!