Stick burner cook - 75 degrees today

bhedges1987

so the temp was 75 here in kc today so I brought out the stick burner. Not many pics - it's hard when your hands are greasy ect. But I made 3.5 pounds of sausage , a rack of ribs and a full brisket. Smoked over hickory and cherry and boy did my street smell great. Held steady at 250-275. I only have brisket pics and they're not great. Food was tasty though. Sunday I'm doing left over brisket in some chili and smoking it on the egg for 3 hours. Thanks for lookin... Question though, the end pieces of my brisket always turn out hard and dry. Doesn't matter if it's on the egg or Lang. Any advice? Thanks 

johnkitchens

You had a great day! 

slovelad

That's why AF cuts them off and makes it aerodynamic 

lousubcap

Whole lotta fun right there.  Great meteorite bark on that brisket.
Regarding the brisket flat end pieces, all I do to mitigate the drying during the cook is to wrap in foil for the first several hours then remove the foil from the top of the flat ends piece and let it finish out the cook.  Seems to help reduce the drying out but that may be wishful thinking thru the haze of adult beverages at the end of the cook.

bhedges1987

Yeah, I did some. Apparently not enough though. But I guess I've seen videos where he takes a few slices off and throws them away before he serves anything off of that brisket. Maybe he still gets that problem a little.