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My first Brisket - Underway - HH


 
Clint

Clint

TVWBB Olympian
Well my first brisket has been on for 2:10, but it ran a little cool for a HH cook (275-300). I have the lid slightly ajar in attempt to bring the temp up. I suppose instead of foiling @ 2:30 I'll probably foil @ 3:00...

Wish me luck.

14.5 # something or other from walmart....
 
it's @ 2:30 in & the thin part is @ 160, i assume that's called the flat. The thickest part is @ ~101F in the middle, bumps up to ~130/140 only a couple inches in...

What to do
 
OK

Thanks!

edit:
Well it's double-wrapped in HD foil & my watch is set to beep in 1.5 hours for the test.
 
pulled it @ 5:20, it ran @ 300F most of the time, peaked @ ~350F for only an hour. I was working (day job), & then I painted my entry way & storm door, plus entertained a neighbor that's nearly blind & suffered a severe stroke - I brought him over to watch me work- makes the old feller happy I suppose. So I pulled it after probing, temped it & it was only 192F in the thick & thin areas. I sampled a nice thick corner from either end, went back for seconds, & it's tender & GOOD!

I bought a defatter so I'll be using that, plus I plan on making the BBQ sauce everyone here raves about (lucky # 5 or something). I can't remember the name - I'm suffering from brain fade from a bottle of wine another neighbor brought over.

So anyway, so far, so good...... it's resting in foil on the counter.
 
Regardless of the how your first brisket went, thank you for being a good neighbor and good friend! We could all learn from your post! All the best. Good job!
 
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