After reading many threads, watching many videos, & talking to many people, I finally got around to smoking my first brisket today. I started with a 11.35lb RD packer. Trimmed, injected, & rubbed yesterday evening & put on the UDS at 250 at 6:30 this morning. S&P for the rub, beef base, worcestershire, soy sauce, & accent for the injection, & cherry for the smoke.
Hit 165 a bit sooner than expected at 10:30. Wrapped in foil & back in the smoker. Surprise no.2 when it hit 200 at 12:15. I knew then we were going to be having an early dinner. Took it off the UDS, opened the foil to vent for 10 minutes, then wrapped back up & into the igloo surrounded by towels. Took a little nap & came back at 3:30 to slice off the point to make burnt ends with a cup of Head Country & 1/4 cup of au jus. At 4:30 the flat came back out of the cooler & I sliced it up.
Here's where I need some help folks. I don't know if it was over done or under done. I just know that it wasn't the consistency I was looking for. It was more steak/roast consistency than a good 'almost fall apart' brisket consistency. I did the pull test with a slice & had to pull a good bit before it came apart.
Flavor wise, not bad for the first time out. I know what I need to work on there. The burnt ends turned out great though. Moist, almost melt in your mouth.
Overall I'm pleased with my first brisket. Any and all advice, critiques, or criticisms are welcome.