Ho hum... more boring brisket pr0n... but it sure was good!

[falconer]

Choice packer brisket today... up at 5 to start. 11+ lbs. Wet aged for 2 weeks before cooking.
http://i95.photobucket.com/albums/l137/charliek3/20150517_120826_zpskyyiy5os.jpg

Pretty well trimmed already but I trimmed it back a la Franklin. I tell ya; he sure makes it look easy... This shot is straight out of the cryovac...
http://i95.photobucket.com/albums/l137/charliek3/20150517_121204_zpst0hnbjdi.jpg

This is trimmed...
http://i95.photobucket.com/albums/l137/charliek3/20150518_062259_zpsldtk98sd.jpg

Don't have any oak so I used hickory. 250º.

http://i95.photobucket.com/albums/l137/charliek3/20150518_063237_zpsbpszgcpi.jpg

Pulled it at about 6 hours with a nice bark after 3 or 4 spritzes with cider vinegar. Never did start looking dry at all. Wrapped in PBP and back on.

Checked it 3 hours later. Starting to loosen but still tight. 3 more hours, check again... that's more like it. Good feel to it but still not perfect probe tender.
http://i95.photobucket.com/albums/l137/charliek3/20150518_192426_zpsbssica9f.jpg

Finally pulled it at 13 hours. Came out pretty good.

http://i95.photobucket.com/albums/l137/charliek3/20150518_195048_zpsldwykajq.jpg

Not perfect, but pretty good.
http://i95.photobucket.com/albums/l137/charliek3/20150518_195532_zpsjmtlxtnd.jpg

Can't decide if I let it go a little too long or pulled it a little too early; when it gets close like this I just can't tell.
Tomorrow half the point goes in a pan with some rub and sauce for burnt ends...
http://i95.photobucket.com/albums/l137/charliek3/20150518_195202_zpstr0gx1zv.jpg

Enjoy. I know we did!

[pjtexas1]

I don't see anything wrong with that. No crumbled pieces on the cutting board so it wasn't overcooked. Was it dry and tough?

[falconer]

The flat was a teeny bit dry/tough for my liking. I've had enough GOOD brisket to know this wasn't perfect. Guess I haven't done enough of them to be able to tell if it's over/under. Nice bend to the slices, but had to pull too hard for a good pull test result...
No complaints from wife/friends but you know how that goes; we're always our own worst critics...

[Titch]

Looks mighty good from here

[Ron_L]

:yawn: :yawn: :yawn: :yawn: :yawn: :yawn: :yawn:

:becky:

[pjtexas1]

I pay more attention to how it pulls. If it took some effort to break then it was undercooked. Probably 30 minutes too early. If you find that you are a serial early puller try wrapping in foil immediately after taking it off the cooker. That will continue to cook and help you out until you get the probe tender thing down. Most will tell you that's a bad idea but what do I know? I've also thrown one back on the cooker if it wasn't done.:loco:

Looks like you are almost there.:becky: It's a fun process.

[cowgirl]

Looks tasty from here!

[LarryO1947]

Sure does look good....

[darkoozy]

Brisket is NEVER boring...Keep the pr0n coming! Looks good!