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Brisket Again-Getting better each time (Pic Heavy)

xiphoid007
xiphoid007 Posts: 536
in Beef
12lb packer trimmed down to about 10. Salt and pepper rub. Oak for smoke. 225 with my Smobot holding it steady overnight. On at 10:30pm and wrapped in foil with some beef broth at 6:30. Probed rough until 205, at which point I pulled and separated the point and flat. The flat was FTC'd and the point cubed for burnt ends. The point was at least half the total weight so I couldn't resist. I had the burnt ends on for another 3 hrs total. I just keep them going until they looked good. I've included a jiggle video as well as just one slice pic showing how tender it was. A little dry, but I think I was still my best yet. I may have tried to FTC a little long also, as dinner was punched back a little for other reasons.

Next time I'm gonna keep all the same but leave out the broth in the foil, as there was easily another 1-2 cups of juice that rendered out. I'll try to aim done time just a little better as well.



Post-rub-pre-egg pic




Pre-foil pic






Off the egg









Cubed and sauced




Pittsburgh, PA - 1 LBGE
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