Race Day here in Indy, so the brisket goes on early!

[jcam222]

Nice job on the brisket! Bark looks great

 

[SmokinEdge]

Nice work so far Matt. Waiting for finish while I eat my shrimp/scallop tacos.

 

[schlotz]

The good news the taste was great. Bark was perfect thanks to not wrapping. However this is the second time in a row I've pulled a brisket just as the probing feels right. Rested it a decent amount of time for the juices to resettle, it slices without falling apart but just so, only to discover the slices dry out minutes after slicing. Can't figure out what was missed. The trimmed weight 9.2# went for 11 hours 10 of which was at 275º, verified grate temp. Went though 3 probing sessions each waiting for a 2-3º increase in temp before the next test until it finally probed tender in the flat all over. It rested open until the IT dropped 5º before putting in a cooler with towels. Starting to think I need to purposely pull it sooner than totally probe tender. Really sad to have gone through all the details to end up with amounts to what I believe is an overdone result. Oh well, no question what's left is going to make superb smoked brisket chili.

 

[jcam222]

The good news the taste was great. Bark was perfect thanks to not wrapping. However this is the second time in a row I've pulled a brisket just as the probing feels right. Rested it a decent amount of time for the juices to resettle, it slices without falling apart but just so, only to discover the slices dry out minutes after slicing. Can't figure out what was missed. The trimmed weight 9.2# went for 11 hours 10 of which was at 275º, verified grate temp. Went though 3 probing sessions each waiting for a 2-3º increase in temp before the next test until it finally probed tender in the flat all over. It rested open until the IT dropped 5º before putting in a cooler with towels. Starting to think I need to purposely pull it sooner than totally probe tender. Really sad to have gone through all the details to end up with amounts to what I believe is an overdone result. Oh well, no question what's left is going to make superb smoked brisket chili.

View attachment 718947

Exactly what happened to my last brisket too.

 

[schlotz]

BTW: of course the point was just the opposite. Very moist. Thinking from now on we'll feast on the point and save the flat for chili.