We are officially stalled. Barking is getting there but not quite ready to wrap. This got up to the stall way quicker than I thought and barrel is running under 250 so will see if it breaks the stall before its barked up. Will check again in an hour and decide.
Wrapped with some beef broth and return to the smoker. Will start checking at 190. Here we are pre-wrap. I would have liked to take the bark further but I do want to eat at a reasonable hour lol.
Looks good from this seat.
I wouldn't sweat the bark, its great to have but not the whole ball game.
What hour you serving, I'll need 8-9 hours to get there from here....
Cambro for like 2 hours, just finished eating. This came out fantastic. Those first few slices on the board were beyond words. I didn't get any photos of the full sliced platter but I'll post what I got. Served with Texas beans from the main site.
I only sliced up the flat and few pieces with both point and flat. I don't full understand the system where you rotate and continue slicing, wouldn't that have you going with the grain on the flat under the point?
Edit: I ended separating the flat and point, removing alot of fat in between and slicing it all up. Chunked up some of the point which I might use to make a small portion of BE later this week.
Overall I think the cook was a success. Got some good food, learned a bunch, gained confidence and had a lot of fun!
Looks pretty darn good! I wish my first brisket turned out as well as yours. It was years ago but I remember I needed extensive dental work afterwards.
Thanks Panhead John ! So the end of the flat that was closer to the fire (with point) most definitely a little dryer then the other end. But those slices have the point attached so it's kind of a wash.
​​​​​​I had one minor freak out but overall a pretty good experience. I mixed up my probes and thought the air reading was the meat - thought I had bricked this thing
Like2Eat Thanks! Definitely learned alot, like get up earlier and how to manage temps better on PBC. But I feel confident making this for a crowd next time.
bbqLuv I did hang it point down if I take your meaning. Next time I think I will separate the point and flat to get more of those perfect slices, I wasn't so confident my butchering skills this time around and I didn't want to completely screw up a prime packer (which was around $80 in these parts)
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