So I did my first brisket on the weekend and it turned out better than I had hoped but there were some hiccups along the way and I've got some questions to help improve the next (although everyone loved this one ) Here's the thread from the smoke: http://www.smokingmeatforums.com/t/246688/first-brisket-wish-me-luck
Before I get into the questions, I just want to thank everyone who gave me advice when I was getting ready for the smoke. You are a wealth of knowledge and I'm glad I've found you!
First question: I separated the point from the flat and was disappointed by how small the flat was. Is it common for the flat to be significantly smaller than the point? Got it from a reputable butcher.
Second... I had a 30* rise in IT in an hour and a half (160* to 190*) with no stall. When it happened I had just panned it and foiled it and had added about 8 ounces of beer to the mix. Is a quick rise with no stall the result of the bath and foil tent or did I get lucky there?
Third... This was only the second smoke with my WSM (second ever actually). For the most part I was able to keep temps steady but it would slowly stray up or down and so I'd make slight vent adjustments here and there to keep it in the range I wanted. I read everywhere that these things are "set it and forget it". I'm I having to make adjustments because it isn't seasoned enough? The first smoke I used lump charcoal and the second I used briquettes because I read that they are more consistent then lump.
Last... I tried to make Burnt Ends and they were fantastic tasting but super moist. I was expecting them to be tougher (harder) almost like a jerky nugget or something like that. Basically I cubed a part of the point, coated with a KC Rub then tossed in Uncle Dougie's Sweet and Snappy BBQ sauce. Then foiled and threw the whole mess on the smoker for about two hours. They were super tasty but, like I said, just not what I had expected. Any tips on improving the texture of these for next time?
Thanks for all your help!