Brisket and 75f

[dkelly75]

My first brisket. 75 and sunny. Perfect day for smoking.
http://i957.photobucket.com/albums/ae56/dkelly75/20140311_070948_zpsddn03op0.jpg (http://s957.photobucket.com/user/dkelly75/media/20140311_070948_zpsddn03op0.jpg.html)
This was 6 hours in.
http://i957.photobucket.com/albums/ae56/dkelly75/20140311_133154_zpsfdqnb6s0.jpg (http://s957.photobucket.com/user/dkelly75/media/20140311_133154_zpsfdqnb6s0.jpg.html)
Smoking away http://i957.photobucket.com/albums/ae56/dkelly75/20140311_171322_zps6ctzdvhg.jpg (http://s957.photobucket.com/user/dkelly75/media/20140311_171322_zps6ctzdvhg.jpg.html)

[shawnmcchesney12]

Looks to be coming along nicely. I will be waiting to see the final product!!!

[palmtreefrb]

Looking good :thumb:

[dkelly75]

Going to slice it after it rests. Pulled it once it was probe tender. http://i957.photobucket.com/albums/ae56/dkelly75/IMG_20140311_183004_zpsgjwvqw5p.jpg (http://s957.photobucket.com/user/dkelly75/media/IMG_20140311_183004_zpsgjwvqw5p.jpg.html)

[tsimm15]

Coming along well

[dkelly75]

How long should I let it rest?

[dkelly75]

Separated point from the flat. Going to try and do burnt ends.
http://i957.photobucket.com/albums/ae56/dkelly75/IMG_20140311_184001_zps2gxsq8gg.jpg (http://s957.photobucket.com/user/dkelly75/media/IMG_20140311_184001_zps2gxsq8gg.jpg.html)

[peeps]

Looks great! Save me some point!

[dkelly75]

Going to try and make burnt ends
http://i957.photobucket.com/albums/ae56/dkelly75/IMG_20140311_185534_zpsccxqppbm.jpg (http://s957.photobucket.com/user/dkelly75/media/IMG_20140311_185534_zpsccxqppbm.jpg.html)

[64Driver]

Looks Yummy! Burnt ends are my fav!

Man I miss the Karl and Stone breweries! Stone they sell here, not the Karl though.

[dkelly75]

Ok it was dry as fark. Not sure why. The point is moist but the flat is super dry. Any Ideas. Where the point and the flat meet it was really good and moist but that is where all the fat is.

[peeps]

How long did it rest? Did the fattest part of the flat probe tender?

[castlepines]

75 and sunny where you are you say? I have nothing to say about your cook. I just logged in to say I hate you...

Love, Erie PA...21 and cloudy...all day long...

[dkelly75]

75 and sunny where you are you say? I have nothing to say about your cook. I just logged in to say I hate you...

Love, Erie PA...21 and cloudy...all day long...

I am originally from Rochester, NY. I feel your pain brotha. Been out here for 9 years and am not looking back. They are calling for 18 inches of snow in Rochester tonight. I am a bit jealous but that wears off quick.

[dkelly75]

How long did it rest? Did the fattest part of the flat probe tender?

I let it rest for 15 minutes and then wrapped it and put it in a cooler for about 30 mins. Then I sliced it and it was dry. It seemed as if the fattest part of the flat had a bit more resistance then the rest of the flat. I am guessing the fattest part is where the flat and the point meet?

This was my first one. Just hoping to do better next time. The burnt ends came out good.

[grillinguy247]

Sounds like you pulled it to early and/or didn't rest it long enough. Always probe for tender in the thickest pay off the flat.

[dkelly75]

i guess I don't get it then, how will the thinner part of the flat not be dry if I would have left it on for longer?

[sliding_billy]

Looks good, but it sounds like it wasn't really probing tender. Also, the rest was too short for sure.

[dkelly75]

I let it rest for 15 -20 mins while I was removing the point from the flat. Then I wrapped the flat for 30 mins in a cooler and then went to slice it. Part of the flat was falling apart while slicing and it was real dry. Over cooked it?

[insaneh]

I usually let mine rest for 10 minutes per pound.

[dkelly75]

resting unwrapped?

[mchar69]

I have only done one and ruined it - but I like your side table on the UDS.
How is it supported?

[palmtreefrb]

I wrap in butcher paper when it hits 160-165. Pull it when it probes tender. I leave it wrapped in the butcher paper for several hours in a cooler. I have gone up to 6 hours in the cooler(lined with beach towels to fill the empty space) and it's still too hot to touch. Give that a try. I found 18" butcher paper at Smart and Final.

Also, once the flat is sliced it will dry quickly. Only slice what your going to eat.
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[dkelly75]

I have only done one and ruined it - but I like your side table on the UDS.
How is it supported?

Some shelving brackets from HD. Does the job for holding the beer and temp probes. Some smaller meats

[SpecOpsBBQ]

Nice looking brisket and Buffalo Bills magnet!

[Happy Hapgood]

Let it rest with just a loose foil tent over it until the internal temp of the thickest part of the flat falls to 150*F. Sounds to me too like you may have pulled it early.