Last Saturday I decided that I was going to make a brisket overnight, my first. Now, I have done brisket low and slow, but I was always awake, although maybe under the influence of rum.
Things got started ok...
Got a nice Select from Tom Thumb. A 10'ner...Didn't have too much to trim.
Royal Oak, a couple chuncks of Oak, and she cooked all night at 250. Came out PRETTY!
FTC'd her for about 2 hours...I thought she was going to be the BOMB...She jiggled, and the little bite of bark that accidentally fell into my mouth was yummy.
At first, since I was cutting the tip of the flat, I thought the tip had overcooked since it was not over the PS.
But as I kept cutting slices, the whole thing was BURNT to the point that I could not slice the thing....the bottom 3/8" of the thing was as tough as nails.
Any ideas on what happened? If the egg had gone up in temp wouldn't the whole brisket be tough as nails?
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