First off, THANK YOU to everyone who helped me through my first brisket!!!!!! You guys are the best! You bring a lot of experience to the table and it is truly appreciated.
OK, like I said in my original post, it had decent smoke flavor, but I think it could have used a bit more. But, the real problem I had was trying to slice it. I had to make really thick cuts to get it to stay together. So, I'm wondering if my probe test of a knife through butter is different from everyone else. It probably could have come out an hour or so sooner. When I hear a knife through butter, I would expect the probe to go in without any resistance at all.
So, my final questions are:
1. How much smoke do you guys add? I have a GOSM and I did 2 full pans with or chips and chunks. I usually only do 1 pan for my ribs and they are fine. Going to bump it to 3-4 full pans next time. Is there an amount of time anyone uses for adding smoke?
2. Should the probe test be only for the part of the meat the probe goes in to or should you be able to push that probe through all the way without resistance. I was going by all the way through. That might have been my problem.
3. I didn't mention it before, but it almost seemed a bit dry after slicing. It was moist while cutting, but then seemed to dry out quickly. Not much juice came out on the cutting board while slicing. Granted I let it sit FTC'd for 2 hours, so maybe that's why. I was expecting some juice to come out and not much did at all. Is this normal? I'm just trying to figure out if I overcooked it.
Told my wife on the way home last night, I guess this mean I'll just have to try this again!
but, not before I figure out how to do the needle valve mod to my GOSM. I've had it for over a full year now and my temp swings can get wild. The stock gas valve is so touchy.
