1st brisket results

Mikey

Well I took NB's advice and kept my temp at about 250, but I decided to go with pecan instead of hickory for smoke. I slipped up and didn't take an internal temp reading until about 12 hours had passed. (oops) The probe read 212, yikes! I pulled it off and let it rest for a half hour or so on the cutting board.[p]I started slicing it and it was ok and first, but the further I got, the more tender it became. It got really hard to make slices becuase it kept falling apart. Man was it tender. As I cut, I realized that the probe had gone into a fatty layer and I hadn't actually gotten a reading on the meat, just the fat, so I'm not realy sure what the temp of the meat was at when I pulled it off the cooker. It might have been a little dry towards the one end, but just barely.[p]My family thought it was good and so did I. The biggest compliment came from my Texan co-worker who said it was some fine brisket. Being from Memphis, pork is my preffernce, so I was a little leary of doing a beef brisket. Anyway, I had a good eperience and will definetly be doing this again. I really liked having just the flat, I think that made it a lot easier to cook.[p]Thanks again NB,
Mikey

Nature Boy

Mikey,
Awww Man am I glad that worked out for you. Yeah, as you found out, ya gotta keep an eyeball peeled on that temp. Every one of those dang chunk-o-chests seem to cook up different. Some of 'em got minds of their own![p]Congrats on the success. You are the one who cooked it!
Cheers and beers.
NB