Translation from my Submarine Brisket as this one needed a upgrade from underwater!
Due to a severe storm approaching I had to cut the cook short at a meat temperature of 165 degrees F. This was at 2:00 a.m. in the morning of Monday June 10, 2000.
I think I learned something from this one that gonna influence my next cook drastically. Do you need to go to 200F on a brisket to get a classic? From the taste and texture of this one, something accidentaly went right. Maybe it was the 24 hour marinate in Dales Marinate or the overlay of bacon, but this brisket was outstanding in texture, tenderness, and flavor...
More later...just a update and I will enter this one in the recipes section.