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Unread 09-03-2012, 06:44 PM   #6
On the road to being a farker
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Join Date: 08-21-08
Location: Katy, TX
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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.
alan. 22.5 Weber OTS. "Meet the new boss. Same as the old boss". - Pete Townshend
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