thanks. All good comments. I worried about going to 300 degrees but it blew through and got to 203.5 in about 30 minutes. Then I put it in the cooler. I won't be so rigid about temperature in the future.
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Last edited by zupanj; April 17, 2021, 04:02 PM. -
I took a picture of the finished product but it's not in my phones gallery. I don't know what happened to it. will do next time.
The brisket was slow to cool down and I didn't want to wait any longer so I cut it at 167 degrees. Seemed to be OK. There was nothing tough anywhere. Good smoke ring and very good. I will definitely do another. I used the big bad beef rub as suggested and I'm glad I did. It really enhanced the meat, great choice.Comment
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"..I don't know what happened to it. will do next time"
LIKELY STORY!
Glad it turned out well.Last edited by rickgregory; April 17, 2021, 07:39 PM. -
The good news? That brisket is done, out of the way, and you learned a few things. They only get better from here! That said, different cows do different things and even if you do everything exactly the same, the product may be different. Don’t get discouraged! You’ve got this! Congrats on the cook!!! (Next time, pics! 😜)
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Congratulations on the cook. You did good. I hope you learned the most important lessons: to relax, don’t overthink it, and enjoy the journey.Comment
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Thanks everyone for all the comments and encouragement. It really helped a lot. Sure makes for a long day, I slept 10 hours last night.Comment
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