First brisket ever went on yesterday (no pics of this disaster) at 7:15am. It was 9.5lbs of much anticipated great eating. Trimmed the fat to about 1/2 inch, scored it, the a touch of EVOO to hold the rub. After the rub, wrapped it up and into the fridge overnight.
Had the smoker at a steady 225 before it went on. Took it off at 5:15pm when the internal temp was 200. Rested it for about 45 minutes and began slicing on the thin end of the brisket. It was a bit on the dry side and the bottom crust was just about impossible to get the slicing knife through. Later this am, I'm going to slice a bit if the wider side of the brisket to see if it's any better.
It seemed odd that something that had to cook about an hour a pound could do so evenly when one side of the meat was 3 or more inches wide and the other side was about 3/4 inch. I'm thinking I left off a step and am hoping someone out there can set me straight.
Please be gentle; I'm still agonizing about yesterday's brisket bomb.