Second brisket attempt

Happy 4th!!! First I'd like to say I'm sorry for basically joining, introducing myself, and then vanishing for like 3 weeks. Work and more work and life and family...ya know? Anyway about 3 weeks or so ago I tried my very first brisket. And failed miserably right at the finish line. I have studied brisket for years and was determined this was it. Did everything right. Sarted my cooker at 10 p.m. on a Saturday night, brought up to 275 and let stabilize there till 11. Put my beautiful brisket in all trimmed up nice nice. Then proceeded to go out and check on things every 2 hours till morning. Everything going well. Around 170 internal temp I wrapped in butcher paper. Then it all went down hill. I waited around doing small tasks around the house as the temp slowly rised. 178. Needed a cooler so went to parents house to grab a cooler. Got stuck there for much longer than intended. Get back to the house around 10 a.m. ish. Temp up to 187. I probed it and it didn't feel quite right yet. Around this time the misses and I decided today would be a good day for smoked mac and cheese! I figured temp is coming up rather slow, we got time. So we gather the things for that and get it going. By now It's maybe around 11-11:30. Temp is up to 200. But I probe and something doesn't feel right so I ask Amber (my better half) to give her a poke. She says too tough. So we throw the mac in and let it go longer. Now I'm nervous. I go work around the house a bit and when I come back.....230 degrees!! I pull it out and unwrap and cut the point off and everything feels super tender and juices are coming out. I think maybe I'm ok. I prepare the burnt ends and wrap the flat and throw it in the cooler. Well now cooking the burnt ends and the mac and cheese, that puppy sits in that cooler for 3 hours. I've read on here some people rest for over 4 so although I'm nervous as h*** I tell myself its ok. Well, after it was all said and done I cut my brisket.....dry as all h*** and breaking into a million little crumbles. I just about cry. All that time and work ruined and as it turned out all that time i was poking and prodding. I wasn't getting that nice "feel" cuz I was going through 2 layers of thick butcher paper.....ugh.

Well this time around I followed my original process because I really do think I was on the right track. This time however I am not taking on any tasks, visiting any family, going to any stores, or doing ANYTHING until my baby is done and delicious. Lessons learned the hard way. Right now the brisket is wrapped and temp is up to 181 so it's looking like maybe an early lunch? We shall see. Wish me luck guys and girls! Try number 2!! I will post some picks later on.

Thanks guys. I'm gettin all kinds of screwy here the suspence is killing me! Temp is slowly creepin up to 188 now.

Ok everyone. I promised pictures and here they are. Overall much happier than my last attempt but somethings still not quite right with the flat. Try, try again!

I ended up with 198 when i pulled it. Thing is tho after it rest for about an hour it seemed tougher than when i took it out. Had good flavor and was juicy enough but seemed like it had just a bit too much chew.

Pharp: I hear a lot about the probe test and I think I was too paranoid from my last experience to trust it and maybe tried playing it safe by staying in the 200 degree area. Something I deffinatly need to get used to and gain some experience. Solid advice. Interesting technique pulling early and holding for a longer period. I keep a log each time I cook. Will have to put a nite to try that. Would think holding for too long things would dry out tho?

JermoQ: I think your 100% right I'm my own worst critique. I cook a lot of food, not just smoking. I'm constantly chasing the "perfection" in all my recipes.