I started smoking some butts and a small 3.5 # brisket last night in this thread, and am happy to say that my brisket came out almost perfect this time around. It went in the same time the butts did on the top rack of my MES and it didn't take long for it to get up to 160. Once it hit that temp I foiled it with some apple juice/rum mix and put it back in. You can read the details of the smoker failure in the other thread, but it came out of my oven around 11am today to the cooler. Wife and I sliced it around 1PM and it basically fell apart. The only thing that sucked is the foil got a hole in it and a lot of the juice poured out in to the towel. So, it was a little dry but some Jack Daniels BBQ sauce livened it up and made for a great brunch.
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9/26/09 at 3:16pm