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Old 09-03-2012, 06:44 PM   #6
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Join Date: 08-21-08
Location: Katy, TX

The temp held pretty steady, usually around 380 (which I think was just too much, see below). At 1:05 I foiled the meat, and put the fat side up. At 4:20, when the probe did not meet any real resistance, I pulled the meat, foiled it over, wrapped it, and put it in the Igloo.

Then I put on the chicken breasts, and the sausage. At 5:20 I pulled those off.

Trimmed some fat, separated the flat from the point. But then I couldn't slice it. It all just shredded. With the grain or across it. So I had a big dish of shredded brisket, with good smoke flavor, and poured the natural juices back on it all.

I think the high heat was just too high (early on it was at 400+). Any thoughts?

Since I was able to control the temps pretty well on the kettle, I think next time I'll try it the more conventional low 'n slow, shooting for a temp of 225. It will just require less fuel, keep the bottom vents more closed, and some monitoring.
The Line-up: 22.5 Weber OTS; 22.5 Weber WSM.
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