This is what I call a MISS!!

Central_Bama_Egger

Tender, tasty, but dry. Irritating. 
Cooked at 250 from 11:15pm last night to 4:30 pm today. 

bucky925

I have yet to try this cook, but it sure doesnt look like a 'miss" to me.  I would dig in with both forks!

Central_Bama_Egger

bucky925 said:

I have yet to try this cook, but it sure doesnt look like a 'miss" to me.  I would dig in with both forks!

Thanks. It takes practice to get it right. I don't have the time to practice much. But it did taste great. 

StillH2OEgger

 Certainly looks more than edible to me as well. Was the point also dry, or just the flat. Any ideas as far as what you would different next time? I'm no expert, but if you detail what you did in sure others on here can offer sound advice.

Central_Bama_Egger

StillH2OEgger said:

 Certainly looks more than edible to me as well. Was the point also dry, or just the flat. Any ideas as far as what you would different next time? I'm no expert, but if you detail what you did in sure others on here can offer sound advice.

No sir. Just the flat. Point was fine. I'm thinking the Walmart brisket was a sub-par cut of meat. 

pgprescott

Central_Bama_Egger said:

StillH2OEgger said:

 Certainly looks more than edible to me as well. Was the point also dry, or just the flat. Any ideas as far as what you would different next time? I'm no expert, but if you detail what you did in sure others on here can offer sound advice.

No sir. Just the flat. Point was fine. I'm thinking the Walmart brisket was a sub-par cut of meat. 

Bingo! The protein is what it is. You can ruin a good cut, but it's hard to make a overly lean brisket moist like a high choice or prime one. I think the meteorite looks like it was cooked well. Need to boil them bad ones.   

Central_Bama_Egger

That's what I thought!

tarheelmatt

Did you foil at some point? 

Central_Bama_Egger

tarheelmatt said:

Did you foil at some point? 

I did. Trying to get it out of the stall. 

YEMTrey

And perfect for chili.  No such thing as a lost brisket.

tarheelmatt

Central_Bama_Egger said:

tarheelmatt said:

Did you foil at some point? 

I did. Trying to get it out of the stall. 

Okay. So, at what point did you pull? Chances are you could have pulled at butta stage, but wrapped back, FTC, and carried it over more, and over cooked. 

Central_Bama_Egger

I foiled it at 175. Took it to 203. Left it in foil and wrapped in a towel. 

tarheelmatt

Central_Bama_Egger said:

I foiled it at 175. Took it to 203. Left it in foil and wrapped in a towel. 

So, I'd guess you carried over another 10° or so on the rest, making it over cooked and a little dry. 

I'm like others, I've eaten dry brisket with a smile, no problemo.  

StillH2OEgger

I've only done one brisket, but I came to the conclusion that my mistake (it wasn't so much that it dried out, but it sort of crumbled when I cut and couldn't get good slices) was that I didn't wait the 20-30 minutes before putting in foil for the FTC and it overcooked. Of course it was still the best one I had ever done (-: My next one will be better and I'm sure you'll nail it, too.

lousubcap

As above, looks great and nothing you can't enjoy.
Sounds like @tarheelmatt has the root cause sorted out.  The cooling rack rest once you declare victory is needed to stop the continuing cook.  Lesson learned for the next one.  Back on the horse and above all, have fun.

SmokeyPitt

It looks good to me.  As mentioned earlier it will make great chili. I also like to make chopped brisket sammiches with the leftover. Chop up some of the point and some of the better parts of the flat. Mix it together until you have a good fat to lean ratio. It will surprise you how good it is on a sammich with a little Stubbs. 

GoldenQ

Try it the Travis Way    Search for Brisket how I do it By Travis Trick  --Easiest way to get it done consistently for people like me who do not do Brisket often. 
I recently coked one and did not get it pulled until 213F and still moist.  Also I put foil over the pan and brisket at the stall.

charliebatutis

If there's any left over put some on top of cheese fries and dig in!

fishepa

Just to add to this discussion, I smoked an 11 pound brisket this past weekend, and I'm glad I saw the recommendation to vent for awhile after it was finished BEFORE foiling and holding.  I had to hold my brisket in a cooler for 9 hours before eating and it still came out fantastic and not really dry.

Central_Bama_Egger

fishepa said:

Just to add to this discussion, I smoked an 11 pound brisket this past weekend, and I'm glad I saw the recommendation to vent for awhile after it was finished BEFORE foiling and holding.  I had to hold my brisket in a cooler for 9 hours before eating and it still came out fantastic and not really dry.

I thought I had read all I could read. Can't believe I missed that part. However. I will say I've had 4 brisket open faced sandwiches this week. And they've been freakin awesome. Now I'm thinking I'll freeze the rest for chili next winter. Or I was thinking brisket spaghetti. Of some sort. 

Central_Bama_Egger

charliebatutis said:

If there's any left over put some on top of cheese fries and dig in!

I actually did this but with nachos. Fabulous.