*First Brisket. Whole Packer. UDS. ProN.

Finally done.

Pulled this time when it felt like butta in most of the flat. My problem before was probing the point expecting the flat to probe the same. It wont. The indicated temp was 190* internal on the flat. I use indicated losely. The stall was 160*-175* ish and lasted a whiiiileeee.

Cooked mostly at 275-305* ish. Fat down, never flipped, no mop, no spritz, no injection, no foil. Did do an hour rest in foil.

Great smoke ring. Great pull test, excellent rebound. Flavor was pretty good. Bark was stellar.


Fresh off the cooker



Point separated after the rest


Point


Flat


Slices


Presentation, flat, flanked by point


Last view!




Thanks for looking!!

10+1 rest.
I mainly went higher cuz wanted it done for dinner. I woke up late.
Couldn't remember what high heat was. So maybe I went low and high?

Hope Donny doesnt mind me coining the phrase "Donny's Bark Maker".

Skip to 2:47
http://www.youtube.com/watch?v=xQCeXzhWz3U