5.75lbs beef brisket w/ 1/4" cap
Scored meat and applied S&P, GP, and some cayenne per Jeff's book
230-238F average for ~8.5 hours and hit a flat line of IT 162F; IT temp went to 165F for another 1.25 hours; Foiled and raised temp to 255F and temp went to 182F after 1 hour for a total of 11 hours; Meat was harder than cement.
If I left it in until 190F per Jeff's book, I'd need dentures.
Possible mistakes; Started with fat cap down unfortunately for 4 hours; After 4 hours, I used Jeff's mo sauce and flipped every 1 1/2 hours... It can't be that though?! What am I missing here?