Richard S
TVWBB Pro
So I did an overnight brisket cook and it was less than stellar…
Here she is…it was in my freezer for about 7 months and zoom in on the price! My how things have changed…
I put her on around 11pm Saturday night. Just did a SPG rub and used B&B logs and lump and some peach and hickory. 
Had no issues getting clean smoke or up to temp. Went to bed and this was how she looked around 3:30am. I didn’t probe at this point…maybe I should have?
When I got up around 6:45 I was surprised to see the bark so well formed and it was probing anywhere from 170-180 which was a surprise. Usually it would be in the stall at that point. So I was immediately concerned.
I wrapped and continued to probe. Temps were staying around 180-185 for a few hours. I have never seen a stall at that high of temp. It probed just OK. Not super smooth or buttery. I finally decided to pull it after it had been on for 12 plus hours and wrap in butcher paper for a very long rest (5 hours).
It was definitely over cooked and tough in a few spots. I got some good slices but mostly pulled it and sauced it. There was also no smoke ring and I used a lot of wood…
The guest enjoyed it and it did taste good. But it was not tender. The only thing that saved me was cutting it right before it was served. If it had sat for any length of time it would be pretty damn dry.
So it never probed above 188 but it was dry and over cooked. I’m thinking it just wasn’t a very good cut of meat because there is no way I could screw up that bad!
At least I didn’t pay $125 or more for it like I would have to do today…for $50 I fed 15 people. Oh…and I did some chicken as well because those B&B logs can cook for days..
Here she is…it was in my freezer for about 7 months and zoom in on the price! My how things have changed…
I put her on around 11pm Saturday night. Just did a SPG rub and used B&B logs and lump and some peach and hickory. Had no issues getting clean smoke or up to temp. Went to bed and this was how she looked around 3:30am. I didn’t probe at this point…maybe I should have?When I got up around 6:45 I was surprised to see the bark so well formed and it was probing anywhere from 170-180 which was a surprise. Usually it would be in the stall at that point. So I was immediately concerned.I wrapped and continued to probe. Temps were staying around 180-185 for a few hours. I have never seen a stall at that high of temp. It probed just OK. Not super smooth or buttery. I finally decided to pull it after it had been on for 12 plus hours and wrap in butcher paper for a very long rest (5 hours).It was definitely over cooked and tough in a few spots. I got some good slices but mostly pulled it and sauced it. There was also no smoke ring and I used a lot of wood…
The guest enjoyed it and it did taste good. But it was not tender. The only thing that saved me was cutting it right before it was served. If it had sat for any length of time it would be pretty damn dry.
So it never probed above 188 but it was dry and over cooked. I’m thinking it just wasn’t a very good cut of meat because there is no way I could screw up that bad!
At least I didn’t pay $125 or more for it like I would have to do today…for $50 I fed 15 people. Oh…and I did some chicken as well because those B&B logs can cook for days..
