Sure looks good PC! How long did it take? Hrs/#?
I ask because I did a 12# brisket yesterday. The smoker and the meat fooled the ________ out of me!
Put on the brisket, internal temp was 34*. Put a rem. temp probe at meat level to check temps. Temps were running really nice, for my traeger anyway. Temps of 215-245, using pecan & mesquite. Took 8.5 hrs to get to 160*. Everything seamed fine, smoker temp was climbing a tad, but still just fine(temps of 220-245). Put in foil pan, covered w/foil, fat down, figured I was in the clear. NOT! Had some work to do, came back and the brisket had shot up to 195* in 1.5hrs! SMoker was 245-290! Wondered what the heck was going on, checked probes, all in right spot in meat and smoker. 15min later it hit my 205* mark I wanted. I was mad! After the meat rested for 1.5hrs I sliced the flat. Seamed dry, tough on inside, pull apart outside! I got mad, sliced the flat stuck it in a bowl and poured the juices over it. Took the point and tossed in trash! I was a pouting baby the rest of the night!
This morning I had a brisket sammy. Tender, juicy, and the best flavor I've had yet. The juice saved my brisket, i believe. I wasted the point, but nearly tossed the flat too.
Wanted to share that "odd" experience w/ya, and ask if you put yours in foil or not. Part of my juices came from butter in the bottom of pan before I put brisket in. I also added some rub and worchst & soy sauce in the pan too. One of these days I'll figure out this new dig. thermostat on the traeger, maybe....................a Lang 60 sure looks like fun. Darn Theresa & Bud!