Alright everyone!! I've done everything I can do and here's the rundown from my log book, and what I think I would change differently:
1. 0645: Pulled brisket from fridge and washed and dried before lathering with French's mustard, set at room temp
2. 0745: Placed my all purpose rub on both sides and all around it
3. 0807: Put the brisket on, fat side down on Trager Grill at 275*F to aim for 165*F IT (maybe put the temp at 225*F next time)
4. 0935: IT is 124*F
5. 1030: IT is 158*F
6. 1124: IT is 167*F
7. Double wrapped in foil and added some room temp beef broth, wrapped tight and back on at same 275*F (should have done 225*F)
8. 1133: IT is 174*F
9. 1217: IT is 192*F
10. 1246: IT is 204*F
11. Wrapped it in a thick bathroom towel (strictly for BBQ use only) and stuffed it in my Playmate Cooler by Igloo for a tight fit.
12. 1605: Opened the cooler and it has an IT of 167*F (Tried to wait for my roommate but couldn't wait any longer).
Here is the QView of the finished product!!!
Here is the brisket unwrapped, the fat cap is visible from this view as well as the grill indentations.
Here are the first two cuts on the brisket, I hope I made the cuts right, I think this is against the grain as I've been told to do. Had a nice smoke ring to it on the meat side, so I was happy!!!
Here is a top down view of the brisket, I did notice when I was cutting it was a bit tough, but cut none the less nicely as I was expecting it to..but the fork would get stuck with only about 1/4 of the tips inside of the brisket and was tough to remove...thoughts?
Here is a close up of the first two cuts.
My Thoughts After Tasting.
For my first brisket ever I think I did a good job. My only comparison I have is what the judges have said on BBQ Pitmaster's, and I know it takes years of trial and error to get the results these fine gentleman and ladies have gotten. I did notice it did not have any elasticity to the slices, and like I said above, it seemed tougher than I would have thought after such a long wrap and set in the cooler. It doesn't taste dry to me, but at the same time the cuts of the brisket aren't exactly moist on the inside either. I've seen more moisture from Turkey's on Thanksgiving after slicing them, so I definitely think the 275*F cooking had something to do with that...maybe. When I take a slice of brisket and place it in my teeth and pull...it has some significant tug and I'm left with brisket slice hanging out of my mouth... As far as taste is concerned I am very happy. It has a wonderful smoke flavor to it and the rub did not overpower the natural flavor of a great beef brisket. Here is some more QView for the jury to render a better verdict
This is one piece after pulling it apart
Here is a slice fresh off of the brisket, nice bend to it..but not much elasticity
Here is a view looking lengthwise down a cut of brisket.
I kept the juices that were left in the foil and put them in a bowl. Is this something you can drizzle over the brisket slices prior to serving if it is heated back up or do you discard this juice? I am overall, very happy how this brisket came out. It wasn't a brick and it had great flavor. I am ready to try it again soon, and I welcome any thoughts on how to get a bit more tenderness into my brisket smokes. The cutting is a bit difficult, and I've done oven bag briskets where the knife just slices right through it so I know what a brisket is capable of doing in an oven, so I can imagine what it can do in a slow smoke. My thought is I left it in a 275*F environment for approximately 3 hours which might have dried it out too much for the wrap and setting to save.
Thanks to everyone who's sent messages and replied to this thread. I've written your comments in my journal for next time so I don't forget the hints and pointers!!! Happy smoking!!!!