I did my best beleive me. Never came out of the stall. I even went out and pulled the thermo to make sure it was functioning. As soon as I pulled it the reading dropped so that told me it was working. The internal temp never went over 151
I finally had to pull it at about the 13 hour mark at 151. I knew something was not right. I foiled it and wrapped it in towels and let it rest for over an hour.
Flavor was a 10. Excellent flavor. But it was TOUGH
Hard to slice even. I knew it as soon as the knife hit the meat. I had to saw through it.
It was so well done you could hardly see the smoke ring but it was there.
The outside had a fantastic bark and the rub and spritzing left a great flavor so I hit the mark there.
Really confused as to what happened on the temp side?
Oh well, I will try again
Sorry no pics of the final dissapointment.
Today we are having a huge fish fry. Crappies. My son has been laid off from his job so he has been ice fishing all week. We have an abundance of crappie. Have to get my cast iron fry pan out. Perhaps some qview of that will be posted. My son will do the cooking today after my marathon brisket cook yesterday it's his turn to cook
Thanks to all for the advice and encouragement on the brisket. Just didn't turn out this time. But I will not be discouraged. There will be another attempt down that long q road.