1st Brisket Odyssey almost over.....

Pace Yourself

Hey Gang, I posted earlier today regarding my 1st brisket cook.... I finally decided to pull it off the egg at 8pm for a total cook of 12.5 hours. The internal temp was right around 190 but the path to 190 wasn't quite low and slow. (Check the earlier posts)[p]Anyway, I separated the end and put that back on with more wood chunks. Then I rested the flat for 45 minutes and started slicing. (I would of waited longer but my wife was letting me know that it was time to eat.)[p]It turned out pretty dry but tasty (if that isn't an oxymoron...) She liked the slices with some sauce I just put together. I still thought the dryness took too much away.[p]However, there was a good portion of the flat that didn't want to slice so I got out the old cleaver and rough chopped it a little. Then I ran some sauce through the chopped up brisket and put it on some cheap white bread.[p]All I can say right now is that I have a very happy mouth! So, the flavors were all there it was just a matter of too many temperature swings that messed up the texture/moistness. Anyway, next time I will just tackle a flat that fits on the small BGE so I don't have to mess with trying to fit a whole packer on a small - (or maybe I need to buy a large BGE so the whole packer will fit...hmmm...."So honey, I know the kids want to go to the Dells but how about a 2nd BGE instead?" Well, I need to work on that one....) [p]Thanks for all the advice earlier today. I hope to do better with the next one. In the meantime I am going to have another chopped brisket sandwich.[p]Cheers