Food coma ensued after dinner and clean up so the final update is a little late lol.
So to keep the results with the theme of good news/bad news lol...
The good news is that the two butts came out great. Not a big surprise there as I've done about 4 or five pork butt smokes now and and I've got that down pretty well. Or at least down enough that I'm consistently pleased with my results.
The bad news, I was disappointed in the brisket. It was my very first attempt at brisket and I have always heard it's a tough one to get right so I'm not surprised and i will chock it up to a learning experience and a challenge to make it better next time.
Long story short my major screw up was that I left the brisket in too long. I realized when I first temp probed all the meat that the brisket was about 10 degrees ahead of the two butts and knowing that it should come off at 190 for slicing rather than the 195-205 for the butts what I SHOULD have done was put the probe back in the brisket and left it there till that finished then, checked both butts and probed the one that was closest to done until both were finished at the perfect temp. Well, live and learn, I didn't do that and instead of the brisket being pulled out at 190 it was all the way up to 207.
So when I tried to slice it it just was not happenning and started falling apart. So, even though I wanted sliced brisket I had to go with pulled brisket. I also had problems trying to figure oit which side to even try slicing it from and maybe that was also part of the problem? Who knows. next time maybe I'll get a 4lb flat instead or one of each.
Anyways, here's the plated pic.
So to keep the results with the theme of good news/bad news lol...
The good news is that the two butts came out great. Not a big surprise there as I've done about 4 or five pork butt smokes now and and I've got that down pretty well. Or at least down enough that I'm consistently pleased with my results.
The bad news, I was disappointed in the brisket. It was my very first attempt at brisket and I have always heard it's a tough one to get right so I'm not surprised and i will chock it up to a learning experience and a challenge to make it better next time.
Long story short my major screw up was that I left the brisket in too long. I realized when I first temp probed all the meat that the brisket was about 10 degrees ahead of the two butts and knowing that it should come off at 190 for slicing rather than the 195-205 for the butts what I SHOULD have done was put the probe back in the brisket and left it there till that finished then, checked both butts and probed the one that was closest to done until both were finished at the perfect temp. Well, live and learn, I didn't do that and instead of the brisket being pulled out at 190 it was all the way up to 207.
So when I tried to slice it it just was not happenning and started falling apart. So, even though I wanted sliced brisket I had to go with pulled brisket. I also had problems trying to figure oit which side to even try slicing it from and maybe that was also part of the problem? Who knows. next time maybe I'll get a 4lb flat instead or one of each.
Anyways, here's the plated pic.
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