First Brisket.

[PHolder]

I finally have gotten the nerve to try my first brisket. Bought a Choice flat from Publix and rubbed it with some Black Ops. Its been in the cooker for about 12 hours so far but it is still in the stall at 160. Should I be worried?

 

[Dustin Dorsey]

Don't worry just ride it out. If you are in a hurry, wrap it in foil.

 

[PHolder]

Just foiled it. 3 hours later the temp climbed to 176 then started to fall again down to 170

 

[PHolder]

It finished about 2hrs after I foiled it.
What a strange cook. We did have a lot of wind kick up over the night and during the day. The meat stalled for about 6hrs, climbed about 16 degrees and began to fall again. I ended up foiling it to get it to finish. Even after I foiled it the temp would climb and fall. Again for me it was a strange cook.

The brisket turned out good for a first time attempt. Rubbed with black-ops and cooked fat side down with a water pan around 230. The lean side seemed a little tough/dry. The fat side seemed good. As a whole good flavor but a little dry. I might have missed the narrow 5 second time period where they are probe tender then begin to dry out.

The Mrs. said it was good. I'll try one again. Thanks for listening.

 

[Robert-R]

Looks like you did a good job on that brisket. Live & learn - it will take a few to get it down. Gotta practice.
I know people that had to throw them away. So give yourself a big pat on the back (or get your wife to do it so you don't dislocate your shoulder).