Every brisket cooks different

[cmwoody]

Did I kill it? 24 hours!
Pics coming when it comes out of its rest. Did 3 butts and one ugly lean 16lb choice packer brisket yesterday on a 22" smokey mountain. Put it all on around 10am and have a spider grill pid managing airflow and keeping it around 225-230°.

Both hit 160° around 6pm, wrapped the butts and foil boated the brisket. Butts hit 200° around 1am (15 hours±), but the brisket stayed parked in the 170-180° range. (Thinking I should have wrapped it at this point).
At 7am the coals were all gone. Btw, Costco Kirkland briquettes are pretty damn good. Brisket was just shy of 190°, still felt a little tough to the probe. Pulled it out of the boat, wrapped in pink paper then tossed into the oven at 250°. Took it out probe feeling soft and registering 199-203. Wrapped in a couple towels and put it in the cooler. 24 Hours cook time! 24 FREAKING HOURS!

Any predictions as to how it'll come out?
Shoe leather?
Taste like carbon?

Giving it a 10% chance of survival myself.

Pics from right before the wrap.

 

[JLeonard]

Looks good to me. Let’s see what the slice taste test tells us!

Jim

 

[912smoker]

Looks good and as long as it's probe tender it should be a nice feast!

Keith

 

[thirdeye]

Both hit 160° around 6pm, wrapped the butts and foil boated the brisket. Butts hit 200° around 1am (15 hours±), but the brisket stayed parked in the 170-180° range. (Thinking I should have wrapped it at this point).

Did you put any tallow, or shavings of the fat you trimmed under the flat when you boated the brisket? It doesn't take much and it will help delay drying out.

 

[tallbm]

Did I kill it? 24 hours!
Pics coming when it comes out of its rest. Did 3 butts and one ugly lean 16lb choice packer brisket yesterday on a 22" smokey mountain. Put it all on around 10am and have a spider grill pid managing airflow and keeping it around 225-230°.

Both hit 160° around 6pm, wrapped the butts and foil boated the brisket. Butts hit 200° around 1am (15 hours±), but the brisket stayed parked in the 170-180° range. (Thinking I should have wrapped it at this point).
At 7am the coals were all gone. Btw, Costco Kirkland briquettes are pretty damn good. Brisket was just shy of 190°, still felt a little tough to the probe. Pulled it out of the boat, wrapped in pink paper then tossed into the oven at 250°. Took it out probe feeling soft and registering 199-203. Wrapped in a couple towels and put it in the cooler. 24 Hours cook time! 24 FREAKING HOURS!

Any predictions as to how it'll come out?
Shoe leather?
Taste like carbon?

Giving it a 10% chance of survival myself.

Pics from right before the wrap.
View attachment 698630View attachment 698631

Hi there and welcome!

Looks good from here.
I think your brisket will be a success if it was tender all over when you pulled it out of the oven. Now depending on how you trimmed it (like removing the thin portion of the flat) and how it handled the heat source was it directly over the heat source, if so was it fat down towards the heat source, etc.?), you may have some great areas and some less than stellar areas.

The good thing is that less then stellar pieces, slightly over cooked pieces, and excess fat can all be chopped and mixed and sauced and usually make damn good chopped brisket sandwiches... which happen to be my favorite way to eat brisket hahaha.

If I had to guess, I would say the thin end of the flat may be overcooked and maybe some of the meat that was towards the heat source may be a little over cooked BUT the like rest of the brisket (80% or more) will be fantastic with the point being the best, since it's hard to mess up.

I'm looking forward to see how it all turns out and hopefully see some pics of it all :D

 

[SmokinEdge]

They all cook differently but in the end they all get done, if probe tender. I bet it’s delicious.

 

[cmwoody]

Did you put any tallow, or shavings of the fat you trimmed under the flat when you boated the brisket? It doesn't take much and it will help delay drying out.

No, I didn't. Never thought to do that. Usually, there is so much fat coming rendering out that it's basically confit. This one however was from a malnourished steer. Good tip, I'll do that from now on. I did put some in when I wrapped

Turned out ok, not great. Rested 6 hours. Fatty side was pretty juicy and good. Was a little dry as it moved towards the flat side. Edible. Done a lot better. Probably not buying anymore briskets from Costco. Last couple have beens horrendous.