DUFFMAN, with all the help here, how can we go wrong... ? I love this place that answers all my questions and concerns as I'm doing it. What service and kindness!
In all honesty this brisket is fantastic... seared and simple spices rubbed in the night before and occasional basting with a spray can of olive oil... my wife and I had slices last night and it was fork cutting tender and delicious. Next time I will try and not scare folks and keep the meat at 40deg or lower till grill time... OOPS!
Bear, thanks ... it worked out wonderful for my first brisket .. I do think on the next one I will try and trim it like some do and see if the smoke ring will be a bit more prominent, but the flavor was truly there...delicate and tender.
No problem, everything seemed to come out fine, I don't see any barf all over your posts. Try not to scare me so much next time. At one point, after reading your first few posts, I saw a possible 7 1/2 hours in the Danger Zone, and I knew you broke the surface with the probe at 67˚. You lucked out this time. The thing is, "It COULD be a major problem", but it doesn't mean you can't get away with it sometimes. I didn't see anything that you did that made it safe, including as one person said "You're going to cook the bad stuff out of it!"----That only works on SOME "Bugs". Entirely too much "Don't worry about it" going on in this thread.
But like I said----Everything seems fine, so Congrats to you!
Sorry if I am a pain---Seems the older I get, the more cautious I get.