HnF Brisket w/ BP

[wmarkw]

I did my first butcher paper brisket HnF and I think it came out perfect. Cooked on the UDS using cherry chunks with a few hickory chips thrown in. Rub consisted of S&P and a roasted garlic seasoning blend from McCormick's. Kept my pit temps around 285-300 most of the way. Put it on at 930am and pulled it off around 130ish and wrapped it up. Put it back into the UDS for another 3 hours. At that point I did my first probe test and it had some tug for sure and the temp was right around 190. Was hopping to have a 2 hour rest and eat it for dinner but I knew it wasnt going to be. At this point I brought it in and put it in the oven at 350. At 630pm I did another probe test in the flat and finally had the butter feel. The temp was right around 208. I let it rest on the counter top for 3 hours and then i got to work separating the point from the flat to make burnt ends. Even though I wasnt going to be eating it tonight I wanted to do this step while it was still warm It came off perfectly. Of course I sampled along the way and this brisket was juicy and tender. Needless to say I was ecstatic. I wrapped the flat in tin foil and I'm reheating slowly at 250 for 2 hours for dinner tonight. I also have the burnt ends going now too. I'm crossing my fingers that it will reheat fine in the oven cause it was sooo damn good last night. I will see if I can add some plated pics later and of the flat. Thanks to Bludawg for helping me out!!

 

[Bludawg]

:clap:Looks good! Must have an old Jersy milk cow to take that long:wink::laugh:

 

[wmarkw]

Yeah I know! Of course we had it all planned to eat that night but I said nope i aint rushing this thing it will be done when its done. I have it slowly reheating now and I didnt trim any fat off the flat knowing I would be doing this so I'm thinking it will be moist. I'll post some finished pics later. I appreciate your help!

 

[CtTradArcher]

Looks awesome! I did my first HnF with butcher paper last week. Came out really good.

I also had to bring it up over 200 degrees before it was probe tender.

I wonder if this is common with the HNF method and/or wrapping in BP. Anyone know?

 

[Bludawg]

H& F need to reach a Higher internal temp before it reaches probe tender. That is why you can not cook to an internal temp Probe Tender is always right. Leave the meat thermo in the box.
Get you one of these

 

[SmittyJonz]

Looks Good !

 

[LMAJ]

Looks good to me!

 

[wmarkw]

Here are the plated pics. Burnt ends where awesome; first time i've done those. I would give myself a solid B; i think the flat was fine, was juicy but a titch over done (some crumbles) so maybe it went to long on the reheat. No smoke ring either which baffles me. But it was tasty on a roll with some doctored up baby rays sauce.