T
thetazzbot
Guest
Well it started out good. Very tasty rub. just the right temp on the UDS. Overnight, checked it twice, steady as she goes 225-245 at the grate. Foiled it 8 hours. Left it on another 2. Tough to the touch, but 195. Decided to let it ride to 205. Still tough to the touch. Almost out of coals. Restock, bring it back to 205. Took it out at 12 hours (12 pound brisket less fat).
Let it rest for 2 hours in the foil/cooler. Cut off a slice at the flat end. Jerkey meat. Cut off a slice at the thick end. Fatty (fat didnt render). Underdone? Overdone?
At this point, it's dog food anyway, so put it back in foil in oven @ 300 for 2 hours. Resting now.
I suck at briskets, you guys in the north texas competitions are safe for now.
Let it rest for 2 hours in the foil/cooler. Cut off a slice at the flat end. Jerkey meat. Cut off a slice at the thick end. Fatty (fat didnt render). Underdone? Overdone?
At this point, it's dog food anyway, so put it back in foil in oven @ 300 for 2 hours. Resting now.
I suck at briskets, you guys in the north texas competitions are safe for now.