I've done brisket a couple of times before, and it has never come out great. You know, edible, and other people say it's good, but it's not tender and juicy like at a good BBQ place. I've been reading posts and advice for months trying to figure out what to do.
So today is the day. I can't find whole briskets anywhere, even at butchers around here. I got an 8 pound choice flat from BJs, pretty even thickness, nice amount of fat on it, seems bendy to me. Rubbed it last night, and it went into the smoker at 6:45 this morning.
I know every piece of meat is different and all that, but I figured it would take a good 7 hours and maybe more to get to 190-195. My plan was to foil it at 160ish, but it got there very fast. The smoker is running around 235-240, and after 2 1/2 hours it is up to 180. Also it hasn't really stalled, it's rising slowly but pretty steadily. So I haven't foiled it because right now I don't want to speed up the cook time.
If it doesn't hit a stall pretty soon, it looks like it will be done around 10-11am. This was supposed to sit in a cooler for a few hours and be dinner, not lunch
So what do you do if your cook is done way way too early???