18 pounder

[cowboyj103]

Well 9 pm and it’s pulled. Got through the stall and probes tender at 204. Gonna put it in the oven on warm till eleven or so when we hit the hay, wrap it in a towel and into the cooler it goes. Temptations to open it and cut a slice are very strong right now haha.

 

[cowboyj103]

Here it was before wrapping

 

[sandyut]

Looks like a winner! Gotta share the slice view! Nice work!

 

[schlotz]

Hanging in for the finish!

 

[cowboyj103]

I missed out on slice photos, we cut her up at the shop on lunch and work got in the way… I’m happy with it though. Came out super juicy, only odd thing was that there was a section of the flat (around 1/4) that was a little drier than I would have liked. The other 3/4 of the flat was perfect and of course the point was butter. I’m thinking maybe a hot spot on the new smoker that I didn’t know about yet? What do you guys think?

 

[millerbuilds]

It looks good going into the wrap, I have had some that get a dry spot or tough. If it keeps happening, it might be a hot spot, but I found that some Brisket can have a tough area/spot that stays that way. I also like to separate the point from the flat so I can control each piece separately
- Jason

 

[bigfurmn]

Would everyone please remove your hats and hold a moment of silence for the smoker that went to the great cloud above.
Ok now that, that post is over. Holy crap does that look amazing. Nicely done for a first run on a kinda new set up.

 

[cowboyj103]

It looks good going into the wrap, I have had some that get a dry spot or tough. If it keeps happening, it might be a hot spot, but I found that some Brisket can have a tough area/spot that stays that way. I also like to separate the point from the flat so I can control each piece separately
- Jason

Separating it is an interesting idea, never occurred to me. Might have to try that soon

 

[millerbuilds]

Separating it is an interesting idea, never occurred to me. Might have to try that soon

Some people criticize that it is not a traditional method, but I don't care and I get good results every time!

- Jason

 

[sandyut]

Some people criticize that it is not a traditional method, but I don't care and I get good results every time!

- Jason

Not to argue, but counterpoint. I would never separate a FP. Flats smoked by themselves is a PITA I have no interest in trying again.

 

[uncle eddie]

Just saw this post - Very nice looking brisket~

Just looked in my lunch box. Dammit! Pasta!

 

[Fueling Around]

Nice looking meat

Separating it is an interesting idea, never occurred to me. Might have to try that soon

Some people criticize that it is not a traditional method, but I don't care and I get good results every time!

- Jason

Same here. I get better results from flat alone. I'm not going to tell you what I do with the point.

 

[cowboyj103]

Just saw this post - Very nice looking brisket~

Just looked in my lunch box. Dammit! Pasta!

Thank you!