20+ hours! I finally got to bed though. Last night I didn't even care about eating it, in fact It only rested about 15 minutes uncovered, i said heck w/ it (i ussually like an hour) It got pretty tender at 192ish in center of flat section. I bought this cause i had to try out the new therm. I got (nu-temp) and the brand new...smellin good even in the P.O. box, rub! Texas bbq #2 brisk. blend. WOW. I liked the old rub pretty well but this new stuff works! Anyway I ate some burnt-end pieces etc. and the very first slice off the flate, really good stuff. I had put it in the oven uncovered so i didn't have to go back outside.. up and down up and down the stairs and my fuel was dying also.
Anyway this is what I'de wanted to post a while back but that briskit didn't exactly work out like i'de hoped either. I just got home from work and heated some up. Despite a sissyish smoke ring (so much for my "clean burn" water idea) the front or thinest part of the flat was delicious and I was happy. It lacked moister but not exactly tenderness or an excellent crust. about 5 slices up it got better. Now the section closest and underneath the point were what I would call as good as it gets (w/ me driving the smoker anyway
) I just wanted to demenstrate why I don't foil hardly ever but was WAY to out of it for pics, I can take some of leftovers if you like me to though, we'll see what comes up in the thread. this may not be some folk's thing but the bark was so hard and charcoal like (lol) it helped in holding the slices together, yet this new rub holds A LOAD of flavor for as long as it was in there! This is my fav. for bark and flavor rub that i've ever had, way better then anything i've made up! I TOTALLY recommend it! but ya I love that hard shell w/ a juicy inside, im shocked at the time though, I cooked around 235-250 more on the high then the low i'de say, i used K so it was steady like a rock too. dont know what to say except for I've had enough briskit for a little while now. Im still gonna try high heat one of these days, cause I sure dont appreciate the inconsistancy that comes w/ these once in a while, but when you hit it, its soooooo damn good!!
by the way Kevin I don't know what you think (or if this tells you anything at all) but what killed me was I was working in the garage and the stall was at 154 for freakin hours, and then slow like a slug all the way up to around 165, I remember telling my girlfriend "its not even well done beef yet!!! no more of these for a while!!" lol
I know your pretty savvy about these things, so whats your take?, and by the way I may do a high heat yet after this rodeo, im gonna blame you if I end up liking it!
