Double Smoke advice - Pork Shoulder & 12lb Full Packer Brisket on XLBGE w/ Adjustable Rig.

minniemoh

With the temps you had this morning, you don't really need to wrap. You've still got plenty of time. 

nutshellml

Well all is done... Have to say the pork was Great.. tender and nice bark, could have used a little more flavor, but that's my rub... The Brisket was overcooked. Not sure what happened, temp got up  to about 190 I checked for tenderness and didn't seem ready, back on and the temp then registered 185 for the next hour-two and took it off around 187-190 again FTC and hour later cut... Flat was overcook, flavor was good, S+P mix but overcooked.  The burnt ends came out amazing....

I have to look back at my temps/times/etc to see where I went wrong...  Anyways, i'm my hardest critic, there was nothing left at the end of the party...

Thanks to all that had advice!!

chuckytheegghead

Nothing left at the end of the party says it all. Way to go!

SBGonzo

Looks Great! Heck of a day.... 

GoooDawgs

@nutshellml what grade of brisket was that? Interesting the temp stayed 190 for a couple hours at the end - was the probe in the thickest part of the flat? 

Like others said,  no leftovers is a great sign! We're all our worst critic too.  Anything less than perfect seems like a failure doesn't it?  Trying to improve on the next one is half the fun!

nutshellml

@GoooDawgs
It was a select cut, buddy got it from processing plant, I was hesitant but he said he got them before and no issues.

Very odd that the temp was little wacky... Two probes one in point and one in what I did my best middle of the flat.  So more detail, I foiled/juiced it about 160 it was about 190 (foiled and little "juice" was added) when I opened to check for tenderness, i used my thermapen, it was still little tough going in and out so wrapped it back up and waited.  The temp oddly dropped at that point to about 185 (I didn't remove the probe).  And slowly crept up to about 190 again after a few hours.  It did seem to tender up a little, but not like "butter" you all mention.  I pulled it.  Took the point off to cut for burnt ends, and FTC the flat for about an 1 - 1.5hr before we ate.  Cutting the flat I immediately saw it was dry... 

Yes, anything less than perfect does seem like failure.. lol, can't wait for the next one, gonna wait for Costco Prime sale and just do the brisket alone..

THANKS again!!

Mattman3969

Nice looking cook.  Did you preheat the liquid before you added it the second time?  If not that is what caused the temp drop and fake stall.  At 190 I guessing the dry texture was because it was undercooked not over cooked because it didn't probe tender.  Most will will finish 200 or higher.  

Smokin_Trout

Nice job!

Cookbook_Chip

Hard to see in the pic, but did you slice across the grain?  Looks like it's with it which might be why it's not as tender as you hoped. Looks delish to me!