Second brisket

[Neonnblack]

So the first brisket i ever cooked was in a kettle came out pretty damn good.
I did one this weekend and it came out so so, little over cooked, the brisket threw me through a loop. Was a 12 pound packer, trimmed the hard fat and seasoned her up. About 7 hours in i probed and lookey there the flat was easy to probe and the point was very nearly behind it, and it had a nice jello like shake. So i pull the the brisket off and shut the smoker down and took the meat inside. For whatever reason i decided to probe it again (i like probing) and it wasnt butter like anymore... what the fark... so i threw it in the oven for another 1 1/2 hours till it probed fine. Wrapped and in a cooler for longer than it should have been, but not really longer than i had my first ever brisket in a cooler.

So i separated the point and flat and sliced accordingly. The points collagen didnt break down all the way and the flat was a bit over done. I have no idea what happened in that smoker. ran it 275-325 the whole cook. Although, it tasted GREAT. Awesome tasting brisket just a little over and under done.

(dont laugh at my trim job)

(dont laugh at my bbq sauce)

also, i ate a pig foot at work today

 

[BRBBQ]

Looks real good

 

[Bludawg]

There is but 1 cure for that issue a long hold (3-4 hrs) at temps between 170-200 the letting it cool to 150 before attempting to slice. Still looks good to me I'd hit it.

 

[cowgirl]

Looks great to me too!
I have plates just like those. :thumb: :-D

 

[PaPaQ]

Sure looks good!

 

[code3rrt]

Looks great from here! Great cook.

KC