AR's Texas Brisket (First Timer)

[Tally]

Started at 6:00am

[Tally]

Ever had a brisket stall as low as 135deg?

[David Parrish]

Nope. I doubt it's really stalled. It's just a big hunk of meat and cooks pretty slowly once it gets up to a certain temp. It's going to slow down EVEN MORE when it hits 150F to 160F.

[Tally]

I looked over and it was still dry on the outside at 135 so I'm thinking you're right PB. It's going to be a late dinner tonight. Be worth the wait though.

[hoovarmin]

Tally, I noticed the Kirklands label - is that from Costco? Is it a whole packer or a flat?

I'm trying a brisket tomorrow and really hope you will keep us posted on how yours turns out.

Dave

[David Parrish]

Tally what temp are you at now?

[Tally]

Well, just woke up from a nap and I got 182 on the 8 hours into the cook.

[Tally]

203deg now. Just got it put in the cooler. Seems to be tons of juice and zero bark from the crutch. I am anxious now.

[Tally]

Not bad for my first run. No bark very tender and some what juicy.

[Tally]

With Mop Sauce.

[Tally]

A tad too smokey.

[David Parrish]

Looks good Tally. The wrap is always going to hinder the bark a bit. If you take it to a higher internal temp before you wrap you can keep more of the bark, however, this usually means cooking through the stall which will add hours to your cook time.

[Tally]

Thanks PB. I liked everything but the bark or lack there of. Also, even though there wasn't much of a smoke ring it was shade too smokey. I'm pleased overall and will make the proper adjustments for round 2. I can put up with the stall on pulled pork I can put up with it on brisket.

[hoovarmin]

Tally, it looks great - thanks for the updates.

[Tally]

Yeah hoovarmin. This HOF was amazingly tender. Needs a few adjustments that are on me!