First Brisket

Outlaw

Yesterday while in W/M, I picked up an 11 lb. packer brisket for $1.29 per lb. I marinated it overnight in something I had on hand called Gold Buckle Brisket Sauce out of Paris, Tx. Today I put her on the egg and roughly followed the directions posted by Nature Boy from the Eggfest 2000.
After attaining an internal of 185 in about 5 hours, wrapped and put in cooler for about 2 hours, then sliced very thin.
The flat was a liitle dry, similar to an overcooked London broil. The tip and cap was more moist naturally, being thicker and fat covered. Like two different cuts of meat.
Not knowing what kind of sauce would compliment a brisket, I tried an old Jack Daniels one that turned out pretty good. The recipe line for JD called for 1/2 cup to 1 gallon. Dot interpreted this to mean 1/2 cup JD to a gallon of sause and I thought it meant between 1/2 cup and a gallon of JD based on your own desire. Anyway, we compromised and the sauce was very good.
I would like some input on what to do at this point. Do I put the meat in a pot and add the bbq sauce and heat for sandwiches, or do I make the sandwiches and pour the sauce over it, or do I do something else.
I am aware that there are a many experts on this site who are very helpful to us novices, but I would appreciate some advice from authentic Texans because I want to know how y'all do it.[p]Thanks,[p]Outlaw

Unknown

I use that sauce all the time only I inject it.

Big Jim

Outlaw, I am not yet an Eggspert yet, but I am in Texas. I usually store w/o sauce to allow some flexibility later. Brisket works well in sandwiches, baked potatoes, or soft tacos with fresh pico de gallo. I also use a food saver to freeze some for a quick meal during a busy week. I hope this helps.

EggMaster

Outlaw,
Sorry to hear about your dry brisket. I'm not from Texas but I did stay at a Holiday Inn Express one time and have fixed some mighty fine brisket plus I did buy my last brisket from Texas. Anyway good luck with your next brisket and Happy 'Qing.

Nature Boy

Outlaw,
185 in 5 hours sounds a little funny to me. For me these days, it usually takes 15-18 hours for an 11 pound packer. It should be very tender when you pull it off. What temp were you cooking at?[p]Enjoy anyways!
Chris[p]

Outlaw

Nature Boy,
I held the temp around 255 to 265 and attained an internal of 185 at the thick end in around 5 1/2 hours which I thought was consistent with my expectation of about 30 minutes per lb.