Little nervous about this weekends cook!


 
you are looking good , crack those vents a little and get that heat back up, looking forward to the end result
 
Does 185 after 11 1/2 hours sound about right? Going to start probing for tenderness at 195. Will separate the point when tender and then cut the point into cubes and make burnt ends.
 
Sounds about on track. You've made it through the stall. Downhill from here on out. Probe will meet zero resistance going in when done. 202 seems to be my sweet spot when cooking brisket low & slow. Got me wishing I'da put one on last night.
 
After starting to check for tenderness at 195, I pulled the brisket at 202 for a total cook time of 12 and a half hours:





Separated the flat from the point and set it off to the side to cool off a little bit before wrapping and foil and putting it in a cooler:



Never tried burnt ends before so I thought I would give them a shot:



My son had two of his friends spend the night last night and I gave them a small piece of the point... You should have seen the look on their eyes. One of his friends said that he wanted to make love to the brisket... Got to love 14 year old boys!! I gave a piece to my wife who is the queen of beef and she said I nailed it! The real test will be in a little bit when my father in law comes over! I will post pictures of the burnt ends when they come off the grill and what everyone thought of the flat later on tonight.

I cannot express my thanks to everyone who replied to this post! I could not have done it without you all!
 
Ya done good, Jeff! I'm sure your father in law will be giving it a big thumbs up. Looking forward to the finale!:wsm:

Thanks for sharing your cook with us.

Happy Father's day to you!!
 
Looks awesome! I know how it is when you are trying something for the first time with guests coming over! Can be a little nerve-wracking, especially for people like me who always wants everything to come out perfect.
 
Sorry I didn't post this yesterday but things got crazy around here!

I pulled the burnt ends off about two hours after I put them back on the smoker and they were AMAZING!!!



I took the flat out of the aluminum after letting it rest for a few hours and it looked great!



Looks were deceiving though! While it was not bad, I thought it was a little dry. I think I messed up by not putting some type of liquid in the foil with the flat because it is pretty lean compared to the point. Also, I think if I would have pulled it when I checked it at 195 it probably would have been better then waiting until it reached 202. The family was happy so that is all that matters right?



Thanks again for all the advice and kind words. This is my 3rd brisket cook and by far the best! I don't think I will be afraid to cook another one like I was this time. Also, if you don't have an IGrill2 and can afford it BUY it! It worked flawlessly and gave me the confidence I needed!
 
Jeff,

Excellent job !!! Brisket slices and burnt ends look delicious !!!

Brisket is a difficult cut of meat to get just right due to its short tenderness stage as well as its nature to dry quickly once sliced.
It can be perceived as dry both just before that tenderness stage and also following that tenderness stage.
Determining which side of the tenderness stage will assist you for your next brisket.
We, judges, use the pull test to help determine tenderness. Taking a slice, you should be able to pull it apart with minimal effort yet it should not just fall apart.
One can easily see a brisket that is overcooked. The edges will just crumble off when sliced.
Also, to somewhat counteract the natural drying effect following slicing, dredging slices in some of the brisket's Au Jus will help.

Bob
 
You did real good Jeff it looks excellent, just keep in mind that the lean (flat) will start to dry out as soon as you cut it. I found that it is better to cut as you serve rather than cut it and set it out. Also as suggested keep that Au Jus there as you cut and serve and give it a spoon full.
Well done bud
 
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