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Old 01-19-2014, 09:56 AM   #12
TSGlover
Knows what a fatty is.
 
Join Date: 10-30-13
Location: The Woodlands TX
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Failure! I ended up cooking it too long. The thin part of the flat was dry and stringy. I haven't tried the point end, but hope that it isn't nearly as dry as the flat. At 4:00 I noticed that the temp had gotten above 200 degrees but thought that maybe I didn't have the probe right so I kept it going until 5:15. I just thought that it would take longer than 9 hours to cook a 13 lb brisket, so I was more concerned with pulling it off too early.

Here is evidence of the overcook


Obviously I am disappointed, but I want to try it again and get it right.
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