Success...

QBabe

Well, we just finished our brunch a little while ago and I have to count this brisket as my first success![p][p]It looked and smelled heavenly this morning, but until I sliced into it and found that it turned out moist, tender and tasty, I couldn't be sure it of the outcome. But, now I know...! Woo Hoo![p]Now, if I can only repeat it...![p]Tonia
:~)

Mac in NC

QBabe,[p]Boy, does that look good! I've got one smoking as I type. I used a 50/50 mixture of Cow Lick and brown sugar. Should be ready by 7 pm. Can't wait!
BTW, what kind of rub did you use? Also, did you wrap in HDAF at any time while it was still on the Egg? I can never seem to get mine to come out truly fork tender. [p]Have a great Easter! Mac

Smokey Bob

QBabe,
Sorry I missed brunch!!! That looks awsome.[p]SB

BobinFla

QBabe,[p]We all knew you couldn't do it any other way than PERFECT!![p]I read your other message about the injecting (can't find it right now), but I have to ask...did you cook it direct or indirect? Fat up or fat down?[p]BOB
who thinks that you *should* have sampled a little taste as soon as you took it out of the egg

TRex

QBabe,[p]Give us some details - time, temp, and what internal temp did you pull it off at? Did you wrap in foil? If so, how long? (Can you tell I'm taking notes?)[p]Looks wonderful![p]TRex

QBabe

Mac in NC ,[p]I used a mixture of turbinado sugar and Eldar Ward's brisket rub. I didn't foil it until after I pulled it off the cooker and then wrapped in HDAF and a towel and put it into the cooler to rest.[p]Tonia
:~)

QBabe

Smokey Bob,[p]Thanks! I was very pleased with the results this time.[p]Tonia
:~)

QBabe

BobinFla,[p]Actually there was a small piece of burnt end that fell off when I grabbed it off the cooker, so I did get that tiny sample...![p]Tonia
:~)

QBabe

TRex,[p]I put it on last night at 11:11 pm. My dome before putting it on was about 240° but when I added 12 lbs of cold cow, it dropped down to about 180°. I just left the vents alone and let it slowly creep back up, which took a little over an hour. At that point I closed things a bit more, but at about 1:30, the dome was down to 195°, so I opened it up again. Next time I checked it was about 230° and then it stayed between 230° and 235° the rest of the night (at that point, I decided if that's where the cooker wanted to be that was fine by me). I started noticing the temp creeping up about 8:00 am this morning, about the time that the brisket hit 180° internal. I just let it continue and pulled it when the internal was 190° (the dome had gotten to 252°). It was just after 9:00 am at that point, so my 12 lb IBP choice brisket took about 10 hours.[p]Then I covered with HDAF and wrapped in a towel and put it in a cooler full of crumbled newspapers (some below it and some above it). Then I just left it alone for about 4 hrs, until it was time for brunch. When I pulled it out, there was a good bit of juice in the foil and it was really moist and tender.[p]I cooked it with the fat cap down and didn't trim it at all before starting. When I put it in the foil, I put the fat side up so the meat would sit in the juices in the foil.[p]Amazing!
Tonia
:~)

TRex

QBabe,[p]Thanks for the great details. Glad it went so well.[p]TRex

Unknown

Hey QBabe,
Good looking grub there. I noticed in your post below that you had injected it with all sorts tasty stuff. How did that effect the taste? Do you think that by injecting it that it aided in the overall moisture content?[p]Thanks
Matt.

QBabe

South O,[p]The taste was wonderful. I thought the injection helped with keeping it moist, but since I haven't been successful before, I don't know. Maybe next one I'll have to try without injecting and try to see if I can tell a difference.[p]I also wondered if, like brined turkeys, the injection of liquids contributed to it cooking in 10 hrs, rather than the 15 I was figuring...?[p]Guess I'll have to try again and do a little comparison...!
Tonia
:~)

ToyCollector

QBabe,[p]Many congrats on the success. I just made some more Brunswick stew with my Brisket and Pulled Port leftovers, and had a sliced brisket sandwich with swiss and some horseradish mustard sauce. A meal in iteself!!